Áine Carlin's romaine lettuce wraps with spicy coconut chickpeas and zesty cauli-rice - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Áine Carlin’ s romaine lettuce wraps with spicy coconut chickpeas and zesty cauli-rice By You Magazine - January 22, 2019 Goodness, these are good. I know that lettuce wraps reek of dullness but these are too tasty to be ignored. I recommend getting the biggest, most badass romaine you can find – lacklustre leaves really won’t do here. It’s also crucial to let the chickpeas cool slightly before assembling the wraps, otherwise you might have end up with a droop situation on your hands. Danielle Wood SERVES 2 1 head of romaine lettuce, leaves separated FOR THE ZESTY CAULI-RICE 1 small head of cauliflower, broken into florets large bunch of fresh coriander 2 spring onions grated zest and juice of ½ large lemon 1 heaped teaspoon ground cumin ½ teaspoon sea salt flakes 30g toasted flaked almonds 30g raisins or chopped apricots black pepper FOR THE SPICY COCONUT CHICKPEAS 1 heaped teaspoon coconut oil 2 shallots, finely sliced 230g canned chickpeas, rinsed and drained 1 teaspoon smoked paprika 1 heaped teaspoon tomato purée 8 cherry tomatoes, halved 125ml canned coconut milk 1 teaspoon sambal olek (or other chilli paste) 1 heaped tablespoon finely chopped fresh coriander, plus extra to serve sea salt flakes and black pepper FOR THE AVOCADO AND DILL CREMA 1 ripe avocado juice of ½ lemon 40ml canned coconut milk small handful of dill, finely chopped sea salt flakes and black pepper 1. To make the cauli-rice, add the cauliflower florets to a food processor with the coriander, spring onions, lemon zest, cumin and salt. Pulse together to form a nubbly, coarse ‘rice’, then transfer to a large bowl. Add the flaked almonds, raisins and lemon juice and stir to combine. Check for seasoning, stir and set aside until needed. 2. For the spicy coconut chickpeas, heat the coconut oil in a small frying pan over a medium heat, add the shallots and sauté. for 3–4 minutes until translucent. Add the chickpeas and smoked paprika, lightly season with salt and pepper and sauté for 1–2 minutes, then stir in the tomato purée and cherry tomatoes. Pour over the coconut milk and a splash of water, bring to a simmer and cook, covered witha lid, for 10 minutes, or until the tomatoes have begun to soften. 3. Stir through the sambal olek and continue to simmer for 3–4 minutes until the sauce has thickened and reduced. Stir through the coriander, then remove from the heat and leave for 5 minutes to cool (you want to serve this warm not piping hot). 4. Meanwhile, make the crema by mashing the avocado in a bowl with a fork until smooth. Add the lemon juice, coconut milk and dill, season generously and mix together until thick and creamy. 5. To assemble the wraps, spread the lettuce leaves first with the crema, then layer over a generous amount of cauli-rice and top with a spoonful of the warm chickpeas. Scatter over a final smattering of coriander to finish. Recipe from Cook Share Eat Vegan: Delicious plant-based recipes for Everyone by Áine Carlin, published by Mitchell Beazley, RRP £20 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved