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
Meal Prep


  • 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.


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


  • 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
  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.
  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.
  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.  
  4. Add the garlic, capsicum and zucchini; sauté for another 10 minutes until the vegetables have softened.
  5. Add the paprika, cumin seeds, ground cumin, ground coriander, chilli flakes and coconut sugar; stir and cook for another 2 minutes.
  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.
  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.
  8. In a small bowl, mix the Greek yoghurt, fresh coriander, lemon juice, salt, and pepper. Stir until well combined and set aside.
  9. Once the hotpot is ready, remove it from the heat and drizzle over the tahini and yoghurt sauce; serve alongside the flat breads.


  • Add eggplant if seasonally available.


  • Swap chickpeas for cannellini beans

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


  • Swap flat breads for rice.

  • Swap coriander for dill.