• Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced onion, stirring, until softened, 3-5 minutes. • Add garlic paste, chermoula spice blend, tomato paste and chickpeas. Cook, stirring until fragrant, 2-4 minutes. • Add coconut milk and stock concentrate. Cook, stirring, until slightly thickened, 2-3 minutes. • Remove from heat. Stir in the butter until melted, then lightly mash chickpeas. Season with salt and pepper to taste. TIP: The butter helps balance out the acidity of the tomato paste!

• While the chickpeas are cooking, thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season to taste, then add mixed salad leaves and cucumber. Toss to coat. • Microwave flatbreads on a plate in 10 second bursts until warmed through.

• Top flatbreads with a helping of salad and chermoula-coconut chickpeas. • Dollop over Greek-style yoghurt and crumble over fetta cubes. • Tear over parsley to serve. Enjoy!