Cumin Chickpea Flatbreads recipe
In this simple recipe, chickpeas are combined with cumin, garlic, cherry tomatoes and a red chilli. They are then wrapped in some warm flatbreads and served with a delicious cooling yoghurt dip.
Ingredients:
- 1 x 400g tin chickpeas
- 4 floury flatbreads
- 100g cherry tomatoes
- 1 tsp. ground cumin
- 1/2 tsp. turmeric
- 1 red chilli
- Juice of 1/2 a lime
- Olive oil
- 150g yoghurt
- 1 garlic clove
- Handful freshly chopped coriander
- Salt and pepper
Method of Preparation:
Mince the garlic clove and combine the yoghurt, garlic, coriander and salt and pepper in a bowl. Set to one side.
Slice the chilli in half. Remove the seeds with the back of your knife then very finely dice the flesh. Halve the tomatoes.
Heat the olive oil in a frying pan. Add the chilli, tomatoes, cumin and turmeric. Stir to coat. Cook for a few minutes until warmed through, then crush the chickpeas with your spoon or a fork.
Add the lime juice and stir well. Warm the flatbreads and spoon the chickpeas over, then top with the yoghurt mixture and fold up.
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| Conversions | |
|---|---|
| 400g | about 14 oz (14.1092 oz based on 0.035273 ounces in a gram) |
| 100g | about 4 oz (3.5273 oz based on 0.035273 ounces in a gram) |
| 150g | about 5 oz (5.29095 oz based on 0.035273 ounces in a gram) |