Cumin Chickpea Flatbreads
- Mince the garlic clove and combine the yogurt, garlic, cilantro, salt and pepper in a bowl; set aside.
- Slice the chili pepper in half. Remove the seeds with the back of a knife then very finely dice the flesh. Halve the tomatoes.
- Heat the olive oil in a frying pan. Add the chili, tomatoes, cumin and turmeric. Stir to coat. Add the chickpeas and cook for a few minutes until warmed through, then crush the chickpeas with a spoon or a fork.
- Add the lime juice and stir well. Warm the flatbreads and spoon the chickpeas over, then top with the yoghurt mixture and fold up.