PERI PERI CHICKPEAS

I love this dish because a quick assemblage of humble pantry staples gives you a delicious, feisty, colourful, street-food style snack that’s hard not to love.

Serves 4 as a snack • Ready in 20 minutes

WHAT YOU NEED

1 Tbsp oil

1 x 400g can chickpeas, drained

2 heaped cups baby tomatoes, halved

1–2 tsp your favourite peri peri spice mix or 1–2 tsp harissa paste

salt and freshly ground black pepper

To serve

naan breads or flatbreads

½ cup Greek yoghurt

sliced avocado

chopped fresh parsley

WHAT TO DO

1.   Add the oil to a pan over medium-high heat and when it is hot add the chickpeas and cook for 5 minutes or until lightly golden. Add the remaining ingredients and cook for another 5 minutes, or until the tomatoes have caramelised. Adjust to taste and remove from the heat.

2.   To warm the breads, wrap in foil and warm gently in a dry pan over low heat, turning from time to time (3–4 minutes).

3.   Serve the naan or flatbreads alongside the chickpeas, yoghurt and other accompaniments.

NOTE Try my quick and easy homemade flatbread recipe, page 13.