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5 from 3 votes

Indian roasted chickpea flatbreads

An easy Indian-inspired dinner, with spiced roasted chickpeas and a herby yogurt sauce. Full of flavour!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main meals
Cuisine: Indian
Servings: 2 people
Author: Becca Heyes


  • 400 g tin chickpeas, drained (240g, or ~ 1 ¼ cups, when drained)
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • Salt
  • Black pepper
  • 1 tablespoon oil
  • 100 g tinned tomatoes (~ ⅓ cup)
  • ½ red onion, thinly sliced
  • Few sprigs fresh coriander (cilantro), finely chopped
  • 2 tablespoon Greek yogurt
  • 2 individual naan breads (or other flatbreads)
  • To serve: tomato wedges, sliced red onion, fresh coriander (cilantro)


  • Tip the chickpeas onto a baking tray, and add the four spices, along with a good pinch of salt and pepper. Drizzle with a little oil, and mix well. Roast at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until fairly crispy, stirring once halfway.
  • Add the tinned tomatoes (around ¼ of a standard tin) and sliced red onion to the pan, and mix to combine. Place in the oven for a further 10 minutes or so, until cooked to your liking.
  • To make the herby yogurt, just add some finely chopped coriander (cilantro) to some plain Greek yogurt, and mix.
  • Before serving, warm the naan bread in the oven for a few minutes, then serve with the Indian roasted chickpeas, some extra red onion and tomato wedges, and a dollop of the herby yogurt.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg