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Curried pumpkin chickpea wraps

These scrumptious Curried Pumpkin Chickpea Wraps are a tribute to my mum’s favourites, curried eggs, with a twist. The sweetness of the pumpkin and creaminess of the chickpeas and yoghurt works beautifully with the spicy nature of the curry mix. A winning recipe for healthy light and delicious nourishing lunches.


Serves 4

Gluten free : Vegan

400g jap pumpkin, cut into 1-2cm pieces

1 tablespoon olive oil

400g tin chickpeas, rinsed and drained

1/2 cup coconut or greek yoghurt

1 teaspoon curry spice mix

1 cup alfalfa sprouts

1/4 small Spanish onion, diced small

1/4 bunch coriander, leaves and stalks, finely chopped

1 cos lettuce, leaves separated

Sea salt and black pepper

HEAT oven to 200C, line a baking tray with greaseproof paper, place pumpkin on tray, drizzle with olive oil and toss to coat. Cook in oven for 20 minutes.

COMBINE chickpeas, yoghurt, curry spice, alfalfa, Spanish onion, coriander and cooked pumpkin pieces in a bowl. Season with sea salt and black pepper and toss gently to combine.

SERVE by placing a spoonful or more of curried pumpkin mix in a lettuce leaf, wrap around the mix and enjoy.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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