Savoury yoghurt chickpea

Roasted chickpeas with yogurt, lentils and sundried tomatoes

Spiced roasted chickpeas add a bite to this dish that perfectly matches tangy fat-free yogurt with tender spinach and hearty Puy lentils

, 20 December 2019

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Roasted chickpeas with yogurt, lentils and sundried tomatoes
  • 25 Mins

  • Serves: 4

  • Price: £1.29 per serving

Nutritional Info
Each 284g serving contains
  • Energy

    1164KJ

    278KCAL

    14%
  • Fat

    4.8g

    low

    7%
  • Saturates

    0.6g

    low

    3%
  • Sugars

    8.8g

    low

    10%
  • Salt

    0.45g

    low

    8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 410kJ/98kcal.
Ingredients
  • 400g tin chickpeas, drained and rinsed
  • 2 tsp rapeseed oil
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • 250g pack Merchant Gourmet Puy lentils
  • 2 tbsp chopped parsley
  • Juice & zest 1/2 lemon
  • 90g baby spinach
  • 500g pot Asda Fat free Greek yogurt
  • 8 sun-dried tomatoes, drained and chopped
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Put the chickpeas into a roasting tin and toss with the oil, turmeric and ground coriander. Roast for 18-20mins, until golden and crisp.


  • Heat the lentils according to pack instructions and stir through the half of the parsley, lemon and spinach until the spinach is beginning to wilt.

  • Spread the yogurt in the centre of the platter and top with the lentils and spinach. Scatter over the roasted chickpeas and the chopped sun-dried tomatoes. Sprinkle with the rest of the parsley and serve immediately.