Spiced chickpeas are topped with coriander yogurt and wrapped in a warm tortilla. This guilt-free recipe is packed with veg and is seriously simple to put together
- Cumin seeds ½ tsp
- Green chilli 1
- Chickpeas 200g
- Cherry tomatoes a handful
- Lime 1
- Coriander a handful
- Low-fat natural yoghurt a couple of spoonfuls
Heat a little olive oil in a pan and gently fry ½ tsp crushed cumin seeds for a minute to release the flavour. Add 1 finely chopped green chilli, half a 400g tin of drained and rinsed chickpeas and a handful of quartered cherry tomatoes and stir to coat in the cumin and oil. Cook for a couple of minutes and crush slightly, then add the juice of ½ a lime.
To make the dip, stir a handful of chopped coriander through a couple of spoonfuls of low-fat natural yoghurt.
Warm 2 flour tortillas following pack instructions. Divide the chickpea mix between the tortillas and roll them up. Serve with the yoghurt dip.