Suya-Spiced Chickpea Flatbreads with Cabbage Slaw

Roasted suya-spiced chickpeas fill warm flatbreads with creamy lime cabbage slaw for an easy vegetarian meal ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 2 · Method: Oven

Ingredients

• 2 flatbreads
• 1 15-ounce can chickpeas
• 2 tablespoons peanuts
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 2 cups cabbage
• 2 tablespoons plain yogurt
• 1 lime
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 425°F. Drain and rinse the chickpeas, then pat them dry. Toss with olive oil, paprika, cayenne, and salt. Spread on a baking sheet and roast for 20 minutes, shaking once, until browned and crisp. (about 20 min) — 425°F
2. While the chickpeas roast, thinly slice the cabbage. Toss it with yogurt, the juice of half the lime, and a pinch of salt. Let the slaw stand while the chickpeas finish. (about 5 min)
3. Scatter the peanuts over the chickpeas and roast for 2 minutes more, until the peanuts are lightly toasted. (about 2 min) — 425°F
4. Warm the flatbreads in the oven for 1 to 2 minutes, until pliable. (about 2 min) — bake
5. Fill each warm flatbread with roasted chickpeas and cabbage slaw. Cut the remaining lime half into wedges and serve.