Lunch for under £5: Roasted chickpeas with mint yogurt and pitta bread
When you just don’t have time to spend endlessly chopping, these roasted chickpeas are the answer to a filling lunch. But be warned, roasted chickpeas can become strangely addictive. I always make extra just in case
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Half a can of chickpeas
1 tbsp olive oil
Sea salt
Black pepper
1 tsp cumin seeds
2 tbsp Greek yogurt
Small handful mint leaves
2 pitta breads
Preheat oven to 200C. Drain the chickpeas, rinse and pat dry with kitchen paper. Drizzle with the olive oil and season with salt and pepper. Roast in the oven on a baking tray for 20 minutes until crispy. Add the cumin seeds during the last five minutes’ cooking time. Finely slice the mint and stir into the yogurt with a pinch of sea salt and pepper. Fill the pitta breads with the yogurt and top with the roasted chickpeas.
Follow Laoise Case on Instagram @laoisecooks
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments