Chickpea & Spinach Naan Wraps with Mango Yoghurt

Spiced chickpeas are cooked gently with onions and spinach, then finished with juicy mango for a fresh twist. Wrapped in warm naan and topped with a cooling mango yoghurt, this dish is simple, vibrant, and bursting with flavour.

It’s the perfect midweek recipe — quick, wholesome, and guaranteed to impress.

Total Time: 25 minutes (including prep)
Serves: 2
Calories per Serving: Approx. 420 kcal

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Shemin's Curry Powder

Shemin’s Curry Powder is a freshly ground blend of spices with a perfectly balanced flavour. Slightly sweet, lightly savoury and earthy, with a gentle medium heat, it adds warmth and depth to any dish. Ideal for curries, stews, marinades or sprinkling over roasted vegetables.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

1½ tbsp olive oil
1 onion, thinly sliced
1½ tsp Shemin’s Curry Powder (or to taste)
200g chopped tomatoes
1 x 400g can chickpeas, drained
120g baby spinach leaves
1 mango, cut into 1.5 cm chunks
1 tbsp Shemin’s Mango Chutney
100g plain yoghurt
4 Shemin’s Indian Breads
Fresh chilli, finely sliced (optional)
Salt & pepper, to taste

How to make Chickpea & Spinach Naan Wraps with Mango Yoghurt

Cook the Onions: Heat olive oil in a pan and sauté the onion over medium heat for about 8 minutes until soft, golden, and slightly crispy at the edges.
Add Spices & Chickpeas: Reduce the heat, then add Shemin’s Curry Powder, salt, and pepper. Cook for 30 seconds, then stir in the tomatoes & chickpeas. Cook for 1 minute until coated.
Wilt the Spinach: Add spinach, cover, and cook for 5 minutes. Turn off the heat and leave covered for another 5 minutes. Gently stir in the mango chunks.
Make the Yoghurt Sauce: In a small bowl, mix the plain yoghurt with Shemin’s Mango Chutney.
Serve & Enjoy: Warm the Indian Breads. Pile on the chickpea mixture, drizzle with mango yoghurt, and sprinkle with fresh chilli if using.

Tips

Make it Heartier – Add grilled chicken, paneer, or prawns to the wraps.
Extra Greens – Stir in rocket or salad leaves before serving.
Prep Ahead – The chickpea filling can be cooked in advance and reheated when ready to serve.
Make it Vegan – Simply swap the yoghurt for a plant-based version (like coconut or oat yoghurt) to keep the recipe 100% vegan.

Chickpea & Spinach Naan Wraps with Mango Yoghurt

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