Photo by Efe Burak Baydar on Pexels
Spiced Chickpea & Spinach Flatbreads with Lemon-Garlic Yoghurt
Canned chickpeas and tomatoes simmer with cumin, coriander and paprika, served in flatbreads with lemon garlic yoghurt.
- 400 g canned chickpeas
- 20 ml olive oil
- 1 medium red onion
- 3 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 400 g canned chopped tomatoes
- 200 g fresh spinach
- 1 whole lemon
- 200 g Greek yoghurt (0% fat)
- 2 pieces flatbreads (e.g., pitta or mini naan)
- 15 g fresh parsley
- ½ tsp sea salt
- ¼ tsp black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse the canned chickpeas thoroughly. Set aside.
- Step 2
Finely chop the red onion. Mince 2 cloves of garlic for the chickpeas and 1 clove for the yoghurt sauce.
- Step 3
In a large frying pan, heat 15ml of olive oil over a medium heat. Add the chopped red onion and cook for 5-7 minutes until softened.
- Step 4
Add the minced garlic (2 cloves), ground cumin, ground coriander, and smoked paprika to the pan. Cook for 1 minute, stirring constantly, until fragrant.
- Step 5
Stir in the drained chickpeas and the canned chopped tomatoes. Bring to a simmer, then reduce the heat and cook for 10-12 minutes, allowing the sauce to thicken slightly and the flavours to meld.
- Step 6
While the chickpea mixture is simmering, prepare the lemon-garlic yoghurt. In a small bowl, combine the Greek yoghurt, the remaining minced garlic (1 clove), the juice of half a lemon, a pinch of salt, and pepper. Stir well and set aside.
- Step 7
Once the chickpea mixture has thickened, stir in the fresh spinach a handful at a time. Cook for 2-3 minutes, or until the spinach has wilted completely.
- Step 8
Season the chickpea and spinach mixture with salt and pepper to taste. Squeeze the juice of the remaining half lemon over the mixture for brightness.
- Step 9
Warm the flatbreads according to package instructions (e.g., in a dry frying pan, toaster, or oven) until soft and lightly toasted.
- Step 10
Roughly chop the fresh parsley.
- Step 11
To serve, spread a generous spoonful of the lemon-garlic yoghurt onto each warm flatbread. Top with a spoonful of the spiced chickpea and spinach mixture. Garnish with fresh chopped parsley.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
