Warm Pea and Artichoke Flatbread Platter
Lemony crushed peas, golden artichokes and crisp chickpeas piled onto warm flatbreads with cool garlic yoghurt.
Ingredients
Serves 4- 480gdrained chickpeas (about 2 × 400g tins), rinsed
- 280gjarred artichoke hearts, drained and quartered
- 1red onion, cut into thin wedges
- 2 tbspolive oil
- 400gfrozen peas
- 25gparsley, finely chopped
- 30mllemon juice
- 2gfinely grated lemon zest
- 1 tbspolive oil
- 300gGreek yoghurt
- 1garlic clove, finely grated
- 4large flatbreads, about 260g
- Fine salt, to taste
- Black pepper, to taste
Method
- Heat the oven to 220°C/200°C fan/gas 7. Line a large roasting tin with baking paper.
- Tip the chickpeas, artichokes and red onion into the tin. Add the olive oil, season with salt and pepper, then toss well and spread into one layer.
- Roast for 35 minutes until the chickpeas are crisp at the edges and the artichokes have deeply golden tips. Turn everything once after 20 minutes so the onion catches properly.
- Meanwhile, mix the Greek yoghurt with the garlic, half the lemon zest and 1 tbsp lemon juice. Season with a little salt and pepper, then set aside for 10 minutes until the garlic mellows slightly.
- Bring a small saucepan of water to the boil. Add the peas and cook for 3 minutes until bright green and tender, then drain well.
- Return the peas to the dry saucepan with the remaining lemon zest, parsley, olive oil and 1 tbsp lemon juice. Crush lightly with a potato masher or fork, leaving plenty of whole peas for texture; season with salt and pepper.
- Put the flatbreads on an oven shelf for 4 minutes until warm and pliable. Arrange the warm flatbreads on plates, spread them with garlic yoghurt, then spoon over the crushed peas and roasted artichoke mixture.
Per serving
- kcal
- 583
- protein
- 26.7g
- fibre
- 14.9g
- carbs
- 73.2g
- fat
- 18.1g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.