Roti with Smoky Chickpeas and Hummus | dish » Dish Magazine
Store-bought roti and hummus is used to create a quick and easy vegetarian recipe. Perfect for a weeknight dinner.
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Ingredients
- Chimichurri
- 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
- 4 store-bought roti
- 200 grams good-quality hummus
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