Warm chickpea and cumin flatbreads with yoghurt dip
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- for frying olive oil
- 1 tsp cumin seedscrushed
- 1 green chillifinely chopped
- 400g tin chickpeasdrained and rinsed
- 100g cherry tomatoesquartered
- ½ limejuiced
- 4 Middle Eastern flatbreads or flour tortillas
- 150g low-fat natural yoghurt
- a small handful corianderchopped
Nutrition: per serving
- kcal490
- fat15.5g
- saturates2.1g
- carbs71.6g
- sugars0g
- fibre7g
- protein20.6g
- salt3.36g
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.
