Enjoy a burst of Middle-Eastern flavours with this hotpot – filled with vegetables and accompanied by a refreshing coriander yoghurt and homemade flatbreads.
This Week
9 Dec - 15 Dec
Cherry Tomato and Chickpea Hotpot with Coriander Yoghurt and Flatbreads
- 1 hour
- 4
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Meal Prep Guide
Chop the vegetables (Store together in an airtight container in the fridge)
- 2 zucchinis (diced)
- 1 red capsicum (diced)
Make the spice mix (Store in an airtight jar in the pantry)
- 2 tsp paprika
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp coconut sugar
- ½ – 1 tsp chilli flakes
Tips
- 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.
Shortcuts
- Swap home made flatbreads for store bought or serve on rice.
Shortcuts
Vegetables
- Add eggplant if seasonally available.
Protein
- Swap chickpeas for cannellini beans
- For some added protein serve alongside some grilled chicken or pan-fried halloumi.
Other
- Swap flat breads for rice.
- Swap coriander for dill.
Ingredients
Flatbreads
- 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
- ¼ cup coriander (finely chopped)
- 1 lemon (juice)
- 2 Tbsp tahini
- Olive oil
- Salt and pepper
Method
- 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.
- 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.
- 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.
- Add the garlic, capsicum and zucchini; sauté for another 10 minutes until the vegetables have softened.
- Add the paprika, cumin seeds, ground cumin, ground coriander, chilli flakes and coconut sugar; stir and cook for another 2 minutes.
- 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.
- 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.
- In a small bowl, mix the Greek yoghurt, fresh coriander, lemon juice, salt, and pepper. Stir until well combined and set aside.
- Once the hotpot is ready, remove it from the heat and drizzle over the tahini and yoghurt sauce; serve alongside the flat breads.
Variations
Vegetables
- Add eggplant if seasonally available.
Protein
- Swap chickpeas for cannellini beans
- For some added protein serve alongside some grilled chicken or pan-fried halloumi.
Other
- Swap flat breads for rice.
- Swap coriander for dill.
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