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Cherry Tomato and Chickpea Hotpot with Coriander Yoghurt and Flatbreads

Enjoy a burst of Middle-Eastern flavours with this hotpot - filled with vegetables and accompanied by a refreshing coriander yoghurt and homemade flatbreads.

1 hour
4
Meal Prep

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‍Tips

  • Allow the dough to rest for about 15-30 minutes. This gives the gluten time to relax and makes it easier to roll out the flatbreads.

  • You want to cook the vegetables well before adding anything else to caramelise their natural sugars, to give a deeper and more intense flavour.
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Shortcuts

  • Swap home made flatbreads for store bought or  serve on rice.
INGREDIENTSIngredients

Flatbreads

  • 2 cups flour
  • 1 cup greek yoghurt
  • 1 Tbsp olive oil
  • 2 tsp baking powder
  • Pinch of salt
  • Melted butter or olive oil (for cooking)

Cherry Tomato and Chickpea Hotpot

  • 1 red onion (diced)
  • 2 zucchinis (diced)
  • 1 red capsicum (diced)
  • 2 garlic cloves (crushed)
  • 2 tsp paprika
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp coconut sugar
  • ½ - 1 tsp chilli flakes
  • 2 Tbsp tomato paste
  • 800g chickpeas, 2 tins (rinsed and drained)
  • 400g cherry tomatoes (1 tin)
  • ⅓ cup Greek yoghurt
  • 1/4 cup coriander (finely chopped)
  • 1 lemon (juice)
  • 2 Tbsp tahini
  • Olive oil
  • Salt and pepper
METHODMethod
  1. Start preparing the dough for the flatbreads. Add all the ingredients to a mixing bowl and mix with a spoon. Once combined, use your hands to mix further before removing the dough from the bowl and pop on a floured surface.
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  2. Knead for a few minutes to bring it all together - forming a large ball. Set aside on the bench to rest while you prepare everything else.
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  3. Add olive oil to a large pot or sauté dish over medium heat, then add the onion, salt and pepper; sauté for 5 minutes or until soft and translucent.  
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  4. Add the garlic, capsicum and zucchini; sauté for another 10 minutes until the vegetables have softened.
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  5. Add the paprika, cumin seeds, ground cumin, ground coriander, chilli flakes and coconut sugar; stir and cook for another 2 minutes.
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  6. Add the tomato paste and chickpeas; stir well to combine and season with salt and pepper. Add the tinned cherry tomatoes and bring to the boil, pop on a lid and turn down to a gentle simmer and let cook for 10 minutes allowing the flavours to develop.
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  7. While the hotpot is simmering, cook flat breads. Cut the dough into four pieces and roll out with a rolling pin to form four flat breads. Heat a large pan over medium heat. Brush one side of the flatbread with melted butter or a little olive oil. Place the oiled side down in the pan and cook for a minute or until they are nicely browned, brush the other side with a little more butter or olive oil and flip, cook for another minute or so.
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  8. In a small bowl, mix the Greek yoghurt, fresh coriander, lemon juice, salt, and pepper. Stir until well combined and set aside.
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  9. Once the hotpot is ready, remove it from the heat and drizzle over the tahini and yoghurt sauce; serve alongside the flat breads.
VARIATIONS

Vegetables

  • Add eggplant if seasonally available.

Protein

  • Swap chickpeas for cannellini beans

  • For some added protein serve alongside some grilled chicken or pan-fried halloumi.

Other

  • Swap flat breads for rice.

  • Swap coriander for dill.

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Ⓒ ASSORTMENT, 2020