Rich and spicy, this meat-free meal is easy to put together, with a little mindful (but fast) bread making while it simmers. More people to feed? Serve as a side with seared Essential halloumi, chicken, or lamb.
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Heat the oil in a frying pan and fry the red pepper and onion for 5 minutes over a medium heat, until beginning to colour. Stir in the chickpeas and liquid from the can, along with the tomatoes, harissa paste and ¾ of the parsley. Bring to a gentle simmer, cover and cook for 25 minutes.
Put the garlic in a small bowl with 150g of the yogurt and a few grinds of black pepper, then mix well, cover and chill until ready to serve. Put the flour in a separate bowl with a little seasoning, then add the remaining yogurt and 2 tbsp cold water. Using a round-bladed knife, bind the mixture together, then use your hands to form it into a soft dough. Turn out onto a floured surface, cut it in ¼ and roll out each piece, until about 15cm in diameter.
Heat a griddle or frying pan. Once hot, add the flatbreads and cook for 2 minutes on each side, until slightly risen and lightly browned. Check the stew for seasoning, sprinkle with the remaining parsley, then serve with the flatbreads and garlic yogurt.
For an extra burst of flavour, spice up the flatbreads by adding some spices or herbs to the flour. Crushed cumin or coriander seeds would work well, as would finely chopped thyme or rosemary.
Typical values per serving when made using specific products in recipe
Energy | 2,206kJ/ 524kcals |
|---|---|
Fat | 10g |
Saturated Fat | 2.9g |
Carbohydrates | 78g |
Sugars | 21g |
Fibre | 15g |
Protein | 22g |
Salt | 0.6g |
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