Extra Herby Chickpea Fatteh

Heat the oven to 200°C fan.

Drain the chickpeas, reserving the chickpea liquid.

Tear the flatbreads into 2–3cm bite-sized chunks and tip onto a baking tray. Drizzle with olive oil, season with salt, then toast in the oven for 7–10 mins until golden and crisp. Toss through the Lebanese 7-spice and set aside.

Finely chop the dill, parsley and coriander (including stalks). Peel and finely mince the garlic. Add the paprika to a heatproof bowl.

Place a frying pan over a medium heat. Once hot, add the olive oil for the topping. Stir through the nuts and toast for 2–3 mins until golden. Tip the hot oil and nuts into the paprika bowl, stir well and leave to cool slightly.

Put the pan back over the heat with a small drizzle of olive oil. Add the garlic and fry for 1–2 mins until just turning golden. Stir in the chopped herbs and cook for another minute until just wilted.

Add the chickpeas and the reserved liquid to the pan. Season with salt and pepper, then cook until everything is hot and glossy.

Meanwhile, mix the yoghurt, tahini and the juice of half the lemon in a bowl. Season to taste.

To serve, divide the herby chickpeas between bowls, spoon over the yoghurt-tahini sauce, then drizzle with the paprika-spiced nuts and oil. Scatter over the crispy flatbreads to finish.