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Warm chickpea and cumin flatbreads with yoghurt dip

Warm chickpea and cumin flatbreads with yoghurt dip

Name: Warm chickpea and cumin flatbreads with yoghurt dip
Total time: 10 min
Yield: serves 2
Ingredients: for frying olive oil; 1 tsp cumin seeds crushed; 1 green chilli finely chopped; 400g tin chickpeas drained and rinsed; 100g cherry tomatoes quartered; ½ lime juiced; 4 Middle Eastern flatbreads or flour tortillas; 150g low-fat natural yoghurt; a small handful coriander chopped

Published: March 25, 2015 at 3:09 PM

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serves 2

Easy

Total time: 10 mins

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This is a great quick-to-put-together vegetarian wrap. Warm chickpeas are flavoured with cumin and chilli, cherry tomatoes are added, and the filling is wrapped in flatbreads or flour tortillas with a drizzle of yoghurt dip.

Vegetarian

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Ingredients

Nutrition

for frying olive oil
1 tsp cumin seeds

crushed
1 green chilli

finely chopped
400g tin chickpeas

drained and rinsed
100g cherry tomatoes

quartered
½ lime

juiced
4 Middle Eastern flatbreads or flour tortillas
150g low-fat natural yoghurt
a small handful coriander

chopped

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.

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