Roasted chickpeas with yogurt, lentils and sundried tomatoes
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- 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
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.