Written for one request, published for everyone
Spiced chickpea and tomato skillet with yoghurt and flatbread
Chickpeas cooked with garlic, cumin, blistered tomatoes and spinach, spooned over warm flatbread.
- Total
- 15 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- Middle Eastern
Per serving · estimated
- Energy
- 505 kcal
- Protein
- 18 g
- Fat
- 20 g
- Carbs
- 62 g
Method
Step 1 of 10
Drain and rinse the chickpeas.
Chickpeas
Step 2 of 10
Halve the cherry tomatoes.
Cherry tomatoes
Step 3 of 10
Mince the garlic.
Garlic
Step 4 of 10
Heat the olive oil in a frying pan over medium heat.
Olive oil
Step 5 of 10
Add the garlic, cumin and paprika and stir for 30 seconds until fragrant.
- Garlic
Ground cumin
Smoked paprika
What ‘ready’ looks like Step 6 of 10
Add the tomatoes and cook for 4 minutes until the skins split and blister.
- Cherry tomatoes
What ‘ready’ looks like Step 7 of 10
Stir in the chickpeas with a pinch of salt and cook for 3 minutes, crushing a few against the pan.
- Chickpeas
Salt
Step 8 of 10
Fold in the spinach and cook until just wilted.
Baby spinach
Step 9 of 10
Warm the flatbreads in a dry pan for 1 minute each side.
Flatbreads
Step 10 of 10
Squeeze over the lemon, spoon onto the flatbreads and top with yoghurt.
Lemon- Flatbreads
Greek yoghurt
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.