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Herbed Flatbreads with Spicy Chickpeas Recipe

Herbed Flatbreads with Spicy Chickpeas recipe


This is a yummy dish with soft bread and spicy chickpeas. You mix yogurt and flour to make the bread. Then you cook chickpeas with spices and put them on top of the bread with some herbs and a spicy sauce.


250 g plain Greek yogurt
250 g self-raising flour
1 tsp salt
1 x (400 g) can chickpeas, drained and rinsed
2 cloves garlic, minced
3 tsp garam masala
3 tsp cumin seeds
150 g baby spinach
1 small bunch cilantro, chopped
300 g cherry tomatoes, halved
2 tbsp olive oil
4 tbsp hot sauce


Preheat the oven to 200°C (400°F).
In a bowl, mix the Greek yogurt, self-raising flour, and 1 tsp of salt to form a soft dough. Cover with a kitchen towel and let it rest for 15 minutes.
For the spicy chickpeas, place the chickpeas on a baking sheet. Add 1 tbsp of olive oil, minced garlic, 3 tsp of garam masala, and 3 tsp of cumin seeds. Mix well and roast in the oven for 15 minutes or until crispy.
While the chickpeas are roasting, divide the dough into 8 equal parts and roll each into a ball. On a lightly oiled surface, roll out each ball into a 15 cm circle.
Heat a non-stick pan over medium-high heat and cook each flatbread for about 30 seconds on each side or until golden brown. Set aside and keep warm.
Remove the chickpeas from the oven and toss in the baby spinach and cilantro. The heat will wilt the spinach. Add the cherry tomatoes and mix everything together.
To serve, place the flatbreads on plates, top with the spicy chickpea mixture, and drizzle with hot sauce. Enjoy your herbed flatbreads with a kick!

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