INGREDIENTS

  • 400 g boiled chickpeas, drained
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • Salt
  • Black pepper
  • 2 tsp coconut oil
  • 1/3 cup chopped tomatoes
  • 1/2 red onion, thinly sliced
  • fresh coriander, finely chopped
  • 2 thsp Greek yogurt
  • Sourdough bread slice
  • To serve: tomato wedges, sliced red onion, fresh coriande

DIRECTIONS

  • Tip the chickpeas onto a baking tray, and add the four spices, along with a good pinch of salt and pepper. Drizzle with a little oil, and mix well. Roast at 190°C (Gas Mark 5/375°F) for around 25 minutes, or until fairly crispy. stirring once halfway, or you may do the same in a pan.
  • Add the tomatoes and sliced red onion to another pan, and mix to combine. Cook it for a further 10 minutes or so, until cooked to your liking.
  • To make the herby yogurt, just add some finely chopped coriander to some plain Greek yogurt, and mix.
  • Before serving, toast the sourdough bread with butter in pan for a few minutes, then serve with a layer of the herby yogurt, Indian roasted chickpeas, some extra red onion and tomato wedges.