Braised greens & crispy chickpeas with garlicky yogurt and flatbread

Name: Braised greens & crispy chickpeas with garlicky yogurt and flatbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 150 g self-raising flour, plus extra for dusting; 400 g No.1 Natural Strained Greek Yogurt; 2 clove/s garlic; 1 unwaxed lemon, zest and juice of ½, plus wedges; 410 g can Duchy Organic Chickpeas In Water; 2 tbsp olive oil; 1 onion, finely sliced; 200 g mixed greens (such as cavolo nero, chard or kale); 20 g No.1 French Butter With Sea Salt Crystals; 1 tsp sumac (or chilli flakes if you prefer it spicy)

A great mix of contrasting flavours and textures, and all veggie too. No.1 Greek Strained Yogurt is used two ways, first as a dip and then in warm fluffy flatbreads for scooping.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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150g self-raising flour, plus extra for dusting
400g No.1 Natural Strained Greek Yogurt
2 clove/s garlic
1 unwaxed lemon, zest and juice of ½, plus wedges
410g can Duchy Organic Chickpeas In Water
2 tbsp olive oil
1 onion, finely sliced
200g mixed greens (such as cavolo nero, chard or kale)
20g No.1 French Butter With Sea Salt Crystals
1 tsp sumac (or chilli flakes if you prefer it spicy)

Preheat the oven to 200ºC, gas mark 6. Make the flatbreads by mixing the flour with 150g yogurt and a pinch of salt to form a dough. Knead briefly, cover and set aside to rest. In a bowl, mix the remaining yogurt with half a clove of finely grated garlic and the lemon zest and juice. Season and spread over 2 plates.
Drain the chickpeas and pat dry, then scatter in a baking tray, drizzle with 1 tsp oil and season. Roast for 8 minutes, or until golden and crisp. Halve the rested dough and roll into rounds on a floured surface, roughly 20cm wide. Cook in a large dry frying pan over a medium heat for 3 minutes each side, or until golden and puffed, then put in the oven to keep warm.
In the same pan, heat the remaining oil, add the onion, finely grate in the remaining garlic and cook for 7-8 minutes until softened. Meanwhile, remove the stalks of the greens and finely chop. Add to the pan with 200ml just-boiled water, cover with a lid and cook on a high heat for 5 minutes. Remove the lid and allow the water to bubble away for 5 minutes more, until the greens are tender and the liquid is saucy.
Spoon the hot greens over the yogurt base and pile on the crispy chickpeas. Melt the butter in the frying pan with the sumac or chilli flakes until foaming and pour over, then serve with the warm flatbreads and lemon wedges for squeezing.

Cook’s tip

This dish works brilliantly as part of a big spread. It can easily be scaled up and served on a large platter with a pile of flatbreads for everyone to tuck in.

Typical values per serving when made using specific products in recipe