Cumin Chickpea Flatbreads Recipe

Name: Cumin Chickpea Flatbreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 4 flat bread; 16 ounces chickpeas; 1 cup cherry tomatoes; 1 teaspoon ground cumin; ½ teaspoon turmeric; 1 red chili pepper; 12 lime, juice of; olive oil; 1 cup yogurt; 1 garlic clove; handful freshly chopped cilantro; salt and pepper

Servings: persons

4 flat bread
16 ounces chickpeas
1 cup cherry tomatoes
1 teaspoon ground cumin
½ teaspoon turmeric
1 red chili pepper
12 lime, juice of
olive oil
1 cup yogurt
1 garlic clove
handful freshly chopped cilantro
salt and pepper

1
Mince the garlic clove and combine the yogurt, garlic, cilantro, salt and pepper in a bowl; set aside.
2
Slice the chili pepper in half.
3
Remove the seeds with the back of a knife then very finely dice the flesh.
4
Halve the tomatoes.
5
Heat the olive oil in a frying pan.
6
Add the chili, tomatoes, cumin and turmeric.
7
Stir to coat.
8
Add the chickpeas and cook for a few minutes until warmed through, then crush the chickpeas with a spoon or a fork.
9
Add the lime juice and stir well.
10
Warm the flatbreads and spoon the chickpeas over, then top with the yoghurt mixture and fold up.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 flat bread, 16 ounces chickpeas, 1 cup cherry tomatoes, 1 teaspoon ground cumin, and more.

Yes, Cumin Chickpea Flatbreads falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cumin Chickpea Flatbreads

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