Crispy Chickpea and Roasted Red Pepper Flatbreads

• 2 x 400gtins chickpeas, drained, rinsed and patted very dry
• 3 tbspolive oil
• 1½ tspsmoked paprika
• 1 tspground cumin
• ½ tspground coriander
• ½ tspdried chilli flakes
• 3red peppers, deseeded and cut into 2cm strips
• 1 tbspolive oil
• 2garlic cloves, thinly sliced
• 1 tbspred wine vinegar
• 200 gGreek yoghurt
• 1lemon, zested and juiced
• 1garlic clove, finely grated
• Fine salt and black pepper
• 4flatbreads, warmed (optional)
• 1small bunch fresh flat-leaf parsley, roughly torn (optional)
• 3spring onions, thinly sliced (optional)
• 1 tbspolive oil (optional)
• 1lemon, cut into wedges (optional)

Method

1. 1Make 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. 2Place 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. 3Add 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. 4Wipe 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. 5Add 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. 6Reduce 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. 7Warm 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. 8Spread each flatbread generously with lemon yoghurt, then pile on the charred peppers followed by the crispy chickpeas.
9. 9Scatter 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.

Per serving

kcal

450

protein

18g

fibre

16.1g

carbs

47.5g

fat

19.2g