Chana Chaat Wraps
[Vegan, Gluten-Free]

To Make the Chana Chaat Spice:

1. Place the fennel and cumin seeds into a wok or large pan and dry roast them for 5 minutes, or until they turn golden brown.
2. Place the dry roasted seeds into a food processor/blender, along with the asafoetida, garam masala, ginger, salt, and pepper.
3. Pulse until fully combined and smooth.

To Make the Mango Compote:

1. Place the peeled and diced mango into a small saucepan over medium heat, along with the cinnamon, vanilla, lemon, and lime juice. Continuously stir with a wooden spoon to prevent sticking.
2. Simmer for around 10-20 minutes until thickened. Mash any pieces of the mango until the mixture is smooth.
3. Remove from the heat and place aside.

To Make the Chana Chaat Filling:

1. Dry roast the cumin seeds and pulse in a food processor/blender until fine.
2. Drain and rinse the chickpeas, then place them into a large mixing bowl, along with the chopped tomatoes, lime juice, green chili (you may want to take out some of the seeds if you don't want it too hot/spicy), chopped coriander leaves, chili flakes, chana chaat spice, salt, pepper, and the roasted, ground cumin seeds.
3. Place some of the chana chaat chickpea mixture into a warm flatbread and add some fresh red bell pepper, spinach, coconut yogurt, and mango compote.
4. Roll up and serve.