Spicy Chickpeas and Pomegranate Salsa in Homemade Potato Wraps

Ingredients

• 1 x pomegranate
• 1 x red onion
• ½ x green chili
• ½ pack fresh coriander
• 400 g chickpeas
• ½ pack juarez meat spice
• ⅓ pack potato wrap
• ¼ pack spinach
• 50 g feta cheese

Method

1. Divide the pomegranate into four parts, and pop all the pomegranate seeds out in a bowl of water. This way, you avoid getting pomegranate juice everywhere. Now take the pomegranate seeds out and place in a small bowl.
2. Finely chop red onion, coriander and green chili, and add to the bowl with pomegranate seeds.
3. Heat chickpeas and juarez meat spice in a frying pan together with a tiny splash of water.
4. Load the potato wraps with spinach, pomegranate salsa, spicy chickpeas and feta cheese.
5. If following the weekly menu, save half of the pomegranate salsa and spicy chickpeas in the fridge. These will be used in another dinner.