Wrap with roasted chickpeas

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Tasty vegetarian wraps with a middle eastern twist of roasted chickpeas and apricots



 Heat the oven to 200 degrees. Drain the chickpeas and place in a bowl with a dash of oil, a pinch of chili, ras el hanout herbs and some salt and pepper. Toss well and divide on a baking tray lined with baking paper. Put it in the oven for 30 minutes. After 15 minutes add the aubergine cubes and fry.

 Meanwhile, mash the avocados with a little lemon juice. Spread the wraps with this mixture. Divide some of the roasted chickpeas and aubergine in the middle. Cut the apricots into small pieces and divide them over the filling together with the feta and almonds. Fold them up and serve immediately.

Source: Leukerecepten by leukerecepten-nl.
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