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: 30 min
Total time: 40 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 wonderful mix of contrasting flavours and textures, and it’s veggie too. The No.1 yogurt is used two ways – in warm, fluffy flatbread dough, then as a scoopable dip.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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, then 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, pat dry, then scatter into 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 two rounds on a floured surface, each about 20cm wide. Cook in a large dry frying pan over a medium heat for 3 minutes each side, or until golden and puffed, then keep warm in the oven.
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 and discard the stalks of the greens and roughly chop the leaves. Add to the pan with 200ml just-boiled water, cover with a lid and cook over 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 greens over the yogurt base and pile on the chickpeas. Melt the butter in the frying pan with the sumac or chilli flakes until foaming, then pour over. 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