Curry Chickpea and Pumpkin Roti Wrap

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian roti wrap filled with curried chickpeas and tender pumpkin, showcasing Trinidad’s beloved Indo-Caribbean flavors. This Caribbean-inspired vegetarian recipe, ready in about 35 minutes, pairs chickpeas (cooked or canned), pumpkin (peeled and cubed), onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 sliced medium onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute to release the spices’ aroma.
  3. Step 3: Add 2 cups cubed peeled pumpkin and 1 1/2 cups cooked chickpeas into the skillet, stirring to coat evenly with the spices.
  4. Step 4: Pour in 1 cup water, season with 1 tsp salt and 1/2 tsp black pepper, then cover and simmer over low heat for 20 minutes until the pumpkin is tender and the sauce thickens.
  5. Step 5: Remove the skillet from heat and stir in 1/4 cup chopped fresh cilantro.
  6. Step 6: Warm 4 roti flatbreads on a dry skillet for 1-2 minutes per side until pliable, then spoon the curried pumpkin and chickpeas onto each roti, folding or rolling them into wraps to serve.

Frequently asked questions

How long does Curry Chickpea and Pumpkin Roti Wrap take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Curry Chickpea and Pumpkin Roti Wrap?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpeas (cooked or canned) from drying out.

Can I substitute ingredients in Curry Chickpea and Pumpkin Roti Wrap?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Curry Chickpea and Pumpkin Roti Wrap for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Curry Chickpea and Pumpkin Roti Wrap vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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