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Ingredients

  • for frying olive oil
  • 1 tsp cumin seeds, crushed
  • 1 green chilli, finely chopped
  • 400g tin chickpeas, drained and rinsed
  • 100g cherry tomatoes, quartered
  • ½ lime, juiced
  • 4 Middle Eastern flatbreads or flour tortillas
  • 150g low-fat natural yoghurt
  • a small handful coriander, chopped

Method

  • STEP 1

    Heat 1 tbsp oil in a small frying pan and gently fry the cumin for a minute to release the flavour. Add the chilli, chickpeas and tomatoes and stir to coat in the cumin and oil. Cook for a couple of minutes and crush slightly, then add the lime juice. To make the dip, stir the coriander through the yoghurt.

  • STEP 2

    Warm the flatbreads following pack instructions. Divide the chickpea mix between the flatbreads and roll them up. Serve with the yoghurt dip.

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