Crispy Chickpea and Roasted Red Pepper Flatbreads

Ingredients

• 2 x 400g tins chickpeas, drained, rinsed and patted very dry
• 3 tbsp olive oil
• 1½ tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp dried chilli flakes
• 3 red peppers, deseeded and cut into 2cm strips
• 1 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 tbsp red wine vinegar
• 200g Greek yoghurt
• 1 lemon, zested and juiced
• 1 garlic clove, finely grated
• 4 flatbreads, warmed, to serve
• 1 small bunch fresh flat-leaf parsley, roughly torn, to serve
• 3 spring onions, thinly sliced, to serve
• extra virgin olive oil, to drizzle, to serve
• 1 lemon, cut into wedges, to serve

Method

1. Make the lemon yoghurt first so the flavours have time to develop. Stir together the Greek yoghurt, lemon zest, a squeeze of lemon juice and the grated garlic, then season well and set aside in the fridge.
2. Place a large, heavy-based frying pan over a high heat. Add 1 tbsp olive oil and the pepper strips, then cook for 10–12 minutes, turning occasionally, until deeply charred at the edges and softened.
3. Add the sliced garlic to the peppers and cook for 1 minute until fragrant. Splash in the red wine vinegar, toss to coat and season well, then tip onto a plate and set aside.
4. Wipe the pan clean with kitchen paper and return it to a high heat. Add the remaining 3 tbsp olive oil and heat until shimmering.
5. Add the dried chickpeas in a single layer — stand back as they may spit. Cook for 8–10 minutes, shaking the pan every couple of minutes, until deeply golden and crisp all over.
6. Reduce the heat to medium, add the smoked paprika, cumin, ground coriander and chilli flakes, and toss to coat. Cook for 1 minute until the spices are fragrant and clinging to the chickpeas, then season well.
7. Warm the flatbreads directly over a gas flame for 30 seconds per side until lightly charred, or in a dry griddle pan for 1 minute per side until hot and pliable.
8. Spread each flatbread generously with lemon yoghurt, then pile on the charred peppers followed by the crispy chickpeas.
9. Scatter over the torn parsley and sliced spring onions, then finish with a drizzle of extra virgin olive oil and a squeeze of lemon from the wedges. Serve immediately with extra lemon wedges alongside.