Step 1

Heat a little oil in a deep, non-stick frying pan. Add the chopped onions and fry for 3 minutes, stirring occasionally.In the meantime, bring 300ml of water to boil and steep the loose leaf milky oolong tea for around 3 minutes.

Step 2

Add all the spices (paprika, garam masala, paprika, ground coriander, chili powder, salt) over the onions and coat them well, then continue frying for around 1 minute. Add the chickpeas to the frying pan and coat with the spices. You should start smelling all the incredible spices right now.Add the canned tomatoes and the 300 ml of oolong team to the frying pan and mix well.

Step 3

Cook uncovered, on medium heat for around 15-20 minutes, the sauce thickens. The consistency should resemble a thick pasta sauce. Make sure to stir occasionally so the items don't stick to the bottom of the pan.Serve in a wrap and decorate with fresh parsley.