Warm chickpea and cumin flatbreads with yoghurt dip
- Preparation and cooking time
- Total time
- Easy
- serves 2
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.