Anna Jones' Simple Suppers: charred lemon chickpea flatbreads

In her new monthly video series, Anna Jones makes easy vegetarian weeknight dishes that won't take an age to cook – or require too much washing up. This week: charred lemon and herb chickpeas with halloumi, nigella-seed flatbreads and smashed cucumber yoghurt

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By Anna Jones on

Charred lemon and chickpea flatbreads with halloumi, tomatoes and nigella-seed flatbreads and smashed cucumber yoghurt

Serves 4

  • 50ml olive oil
  • 1 tablespoon cumin seeds
  • 1⁄2 tablespoon nigella seeds
  • a teaspoon of smoked paprika
  • 1 tablespoon ground turmeric
  • 2 cloves of garlic, finely sliced, plus an extra clove, crushed
  • 1 white onion, finely chopped
  • 700g jarred or home-cooked chickpeas or 2 x 400g tins
  • 2 lemons, cut in half
  • ½ a cucumber
  • 150g Greek yoghurt extra virgin olive oil
  • 4 flatbreads
  1. Put a griddle or frying pan on to heat.
  2. Warm the olive oil in a large pan over a medium heat, add the cumin seeds, nigella, smoked paprika and cook for a couple of minutes until they smell fragrant.
  3. Add the turmeric, sliced garlic and onion and a good pinch of salt and pepper. Cook slowly for 10 minutes until the onion is soft and sweet.
  4. Once the griddle is hot add the lemon halves cut side down and cook until well charred. Add the tomatoes to any space next to the lemons and cook until softened, then take off and keep warm.
  5. Once the onions are soft add the chickpeas to the pan of spices, along with all their liquid (about 300ml if using home-cooked), and cook for 30 minutes or until most of the liquid has evaporated.
  6. While the chickpeas are cooking, grate the cucumber into a bowl, add a little salt and use your hands to squeeze out any excess moisture then drain off this liquid. Next the yoghurt, crushed garlic, a couple of tablespoons of extra virgin olive oil and some salt and pepper into a bowl with the lemon juice and mix well.
  7. Back to the griddle, once the lemons and tomatoes are cooked take them off the griddle and put the halloumi on, griddle until charred on both sides.
  8. Finally warm the flatbread on the griddle or in the oven. Now you are ready to eat. Pile the chickpeas, halloumi and tomatoes onto flatbreads and top with the yoghurt and half a burnt lemon for squeezing over.


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