Tikka chickpea flatbreads

Method

1. Halve the red onion, dice one half and slice the other half thinly. Drain and rinse the chickpeas.
2. Warm the olive oil in a pan over a medium heat and cook the diced onion for 5 minutes, until soft. Add the tikka paste and cook for 1 minute, until fragrant.
3. Stir in the chickpeas and 100 ml of water and simmer for 8 minutes, stirring now and then, until the sauce is thick and coats the chickpeas.
4. Add the spinach a handful at a time and cook for 1 to 2 minutes, until wilted.
5. In the meantime, dice the cucumber, chop the mint leaves and cut the lemon into wedges. Warm the flatbreads in a dry frying pan for 30 seconds on each side, or under the grill.
6. Pile the chickpeas onto the flatbreads and finish with the coconut yogurt, cucumber, mint and sliced onion. Serve with the lemon wedges for squeezing.

Tip Tikka pastes differ in heat; start with less if yours is hot, as you can always stir in more. Leftover filling is good cold in a wrap.

Photo made with AI.

From Nosha · nosha.app