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Spiced Chickpea & Sweet Potato Flatbreads

A colourful, warming meal that feels like street food but uses simple cupboard staples.
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Ingredients Notes

Ingredients
  

  • 1 large sweet potato, peeled and diced
  • 1 tin chickpeas, drained
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 4 flatbreads or wraps
  • 1 cup natural yoghurt or dairy-free alternative
  • Optional: grated carrot or cabbage

Notes

  • Toss the sweet potato and chickpeas with oil and spices.
  • Roast at 200°C for 25–30 minutes (or pan-fry until soft and crispy).
  • Warm the flatbreads.
  • Fill with the spiced veg, add yoghurt and crunchy veg if using.
  • Fold and enjoy, messy is encouraged.