Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat a little olive oil in a pan and gently fry ½ tsp crushed cumin seeds for a minute to release the flavour. Add 1 finely chopped green chilli, half a 400g tin of drained and rinsed chickpeas and a handful of quartered cherry tomatoes and stir to coat in the cumin and oil. Cook for a couple of minutes and crush slightly, then add the juice of ½ a lime.
To make the dip, stir a handful of chopped coriander through a couple of spoonfuls of low-fat natural yoghurt.
Warm 2 flour tortillas following pack instructions. Divide the chickpea mix between the tortillas and roll them up. Serve with the yoghurt dip.