Chakhchoukha-Style Chickpea and Tomato Sauce with Torn Flatbread
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Ingredients
- 800 g chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 800 g chopped tomatoes
- 300 ml vegetable stock
- 4 flatbreads
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 550 kcal
- Protein
- 22.5 g
- Carbohydrate
- 72.8 g
- of which sugars
- 11 g
- Fat
- 15.3 g
- of which saturates
- 2.2 g
- Fibre
- 16.9 g
- Salt
- 2.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 6 minutes until soft, then add the garlic, ground turmeric and ground coriander and cook for 1 minute.
- 2
Pour in the chopped tomatoes and vegetable stock, cover and simmer for 20 minutes, until thickened.
- 3
Stir in the chickpeas and simmer for a further 8-10 minutes.
- 4
Toast or warm the flatbreads, then tear them into bite-sized pieces and divide between shallow bowls.
- 5
Spoon the chickpea and tomato sauce over the torn flatbread and serve hot.
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