Crispy Curried Chickpea Lettuce Wraps with Roasted Sweet Potato and Red Pepper Cilantro Sauce

These vegan lettuce wraps are a light yet satisfying dinner option, packed with bold flavors and textures. Smashed chickpeas are roasted with sweet potato, cumin and curry until crispy, then tossed with sautéed peas, onion, garlic and ginger for a warm, savory filling.

Scoop the mixture into crisp lettuce cups and drizzle with a bright, tangy red pepper cilantro sauce. It’s a wholesome, plant-based meal that comes together in under an hour.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 450°F. Dice sweet potato into ¼-inch pieces. Drain and rinse chickpeas; pat dry thoroughly. Place chickpeas between two large pieces of plastic wrap and smash with a mallet or pan until broken apart (not completely mashed).
2. In a large bowl, combine sweet potato, smashed chickpeas, half the cumin, 1 tsp curry powder, a drizzle of olive oil, salt and pepper; toss to coat. Spread on a baking sheet. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, halve, peel and finely dice onion. Peel and mince garlic and ginger. Halve lemon. Chop cilantro. Trim lettuce root end and separate leaves.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook until lightly browned and softened, 6-8 minutes. Reduce heat to medium, add peas and cook until browned, 2-4 minutes. Add garlic and ginger; cook until fragrant, 1-3 minutes.
5. Stir in remaining curry powder, ½ cup water, ¼ tsp salt and juice from half the lemon. Cook until water mostly evaporates, 2-4 minutes. Stir in roasted chickpea mixture. Taste and adjust seasoning.
6. In a medium microwave-safe bowl, combine red pepper jam, cilantro, 1 tbsp water and juice from remaining lemon. Cover with plastic wrap and microwave until warm, 20-30 seconds.
7. Divide lettuce leaves among plates. Fill with chickpea mixture and drizzle with sauce.

Recipe Tips

FAQ

Can I use frozen peas instead of fresh?

Yes, frozen peas work well. Add them directly to the pan without thawing.

What can I substitute for red pepper jam?

You can use a mix of sweet chili sauce and a pinch of smoked paprika or simply use a roasted red pepper puree with a touch of sugar.

How do I store leftovers?

Store the filling and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the filling in a pan and assemble fresh lettuce cups.