Tandoori Chickpea Lettuce Wraps
with Butternut Squash & Mango Chutney
- ½ cup short-grain rice
- 1 onion
- 1 oz fresh ginger
- 1 can chickpeas
- 6 oz butternut squash cubes
- 3 tbsp tandoori paste
- 1 romaine heart
- Fresh cilantro
- 1 lemon
- 2 tbsp mango chutney
- 3 tbsp vegan yogurt
- 1 tbsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan with lid
- Large nonstick skillet
- Microplane or zester
Combine the short-grain rice, ¾ cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes.
Peel and dice the onion. Peel and mince or grate the ginger. Drain and rinse the chickpeas.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the diced onion, minced ginger, and butternut squash cubes, and cook until onion is softened, about 5 to 6 minutes. Add ½ cup water and “steam” the squash until tender and water has evaporated, about 4 to 5 minutes. Add the chickpeas and just 2 tbsp tandoori paste, and stir for 1 minute.
Separate the romaine leaves. Chop the cilantro leaves and stems. Zest the lemon. Add just the lemon zest to the cooked rice and fluff with a fork. Cut the lemon into wedges.
Layer the lemon rice onto the romaine leaves and top with the tandoori butternut and chickpeas. Dollop with mango chutney, yogurt, and sprinkle with chopped cilantro. Serve tandoori lettuce wraps with lemon wedges and any remaining tandoori paste. Enjoy!