Roasted pepper flatbreads with chickpeas and yogurt
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A flatbread can carry a proper warm lunch if its topping stays modest. Mash only part of the chickpeas so they hold together without turning into a smooth spread. Roasted peppers from a jar give you sweetness in the time it takes to warm the bread.
For 2 portions, use 2 large ready-made flatbreads, 1 × 400g tin chickpeas drained and rinsed, 150g jarred roasted peppers drained and sliced, 1 tablespoon olive oil, ½ teaspoon cumin, 3 tablespoons water, 100g plain yogurt, 1 tablespoon lemon juice and parsley. Contains milk and usually wheat; check bread and pepper labels.
Warm oil in a saucepan over medium heat, stir in cumin for 20 seconds and add chickpeas and water. Simmer for 5–7 minutes until hot, then crush roughly a third of the chickpeas. Stir in peppers and heat thoroughly. Mix yogurt and lemon in a separate bowl.
Warm flatbreads according to their packet. Spread each with a little yogurt, divide the chickpeas and peppers over them and finish with parsley. Allow 20 minutes and serve immediately. Refrigerate spare filling within 2 hours, use within 48 hours and reheat once until steaming hot. Keep yogurt chilled and add after reheating; assemble fresh bread when serving.