Recipes
Recipes

Roasted chickpeas with yogurt, lentils and sundried tomatoes

Spiced roasted chickpeas add a bite to this dish that perfectly matches tangy fat-free yogurt with tender spinach and hearty Puy lentils

Spiced roasted chickpeas add a bite to this dish that perfectly matches tangy fat-free yogurt with tender spinach and hearty Puy lentils

Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.29 per serving

Nutritional Information

Each 284g serving contains

Energy
1164kj
278kcal
14%
Fat
4.8g
Low
7%
Saturates
0.6g
Low
3%
Sugars
8.8g
Low
10%
Salt
0.45g
Low
8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
410kj/98kcal

Ingredients

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

Method

1
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.
2
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.
3
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.