Roti with Smoky Chickpeas, Hummus and Preserved Lemon Chimichurri (v)

These smoky chickpeas are also delicious on garlic-rubbed toast or tossed through pasta. 1 cup fresh coriander stalks and leaves, roughly chopped 1 cup parsley stalks and leaves, roughly chopped 2 tablespoons finely sliced preserved lemon 2 tablespoons extra virgin olive oil 1 clove garlic, crushed 1 pinch cayenne pepper sea salt SMOKY CHICKPEAS 2 teaspoons smoked paprika

½ teaspoon dried chilli flakes 1 teaspoon flaky sea salt 1 teaspoon cracked black pepper

1 tablespoon wholemeal flour finely grated zest 1 lemon 400-gram tin chickpeas, drained and rinsed 2 tablespoons extra virgin olive oil TO SERVE 4 store-bought roti 200 grams goodquality hummus

CHIMICHURRI: Place all ingredients in a food processor and whizz to form a rough paste. Season and refrigerate until ready to use.

CHICKPEAS: Combine the paprika, chilli flakes, salt, pepper, flour and lemon zest in a medium bowl then add the chickpeas, stirring to coat. Heat the olive oil in a sauté pan over a high heat. Tip in the chickpeas (they should sizzle) and cook for 2-3 minutes, stirring occasionally. Take care as they’ll spit vigorously. Lower the heat to medium and cook for a further 5 minutes until browned and crispy. Tip into a bowl and set aside. Wipe out the pan and place back over the heat. Dry-fry the roti for 20-30 seconds on each side, then place in a tea towel to keep warm.

TO SERVE: Spread the roti with hummus; top with chickpeas and spoonfuls of chimichurri. SERVES 4