Spicy Roasted Chickpeas Pockets w/ Soy Yoghurt


1/2 red chili

150ml soy yoghurt

2 cloves garlic, minced

salt and pepper


1 onion

4 cloves garlic

1 aubergine/ eggplant

1 can chickpeas (240g)

1/2 squash/zucchini

1 heaping tbsp cumin

1/2 red chili

4 large tomatoes

1 heaping handful spinach leaves

juice from 1/4 lemon

salt and pepper

Mix all the ingredients for the yoghurt “dressing”.

Peel and chop onions and garlic cloves.

Rinse the vegetables and chopped them, keeping aubergines in one bowl, chickpeas and squash in another, and tomatoes and spinach in another.

Heat olive oil in a large sauté pan and fry onion and garlic until golden. Add aubergine and continued to fry until halfway done. Then add chickpeas, squash, cumin and finely chopped chili and heat for a little while longer. Finally add tomatoes and spinach and continue to heat until spinach is wilted. Before serving add lemon juice, salt and pepper.

Serve with warm whole wheat pocket bread and top with the yoghurt “dressing”.

Serves 2

2 thoughts on “Spicy Roasted Chickpeas Pockets w/ Soy Yoghurt

  1. This looks soo delicious, I cant wait to make it. Love your blog! I’m never going to need a cook book again!

    • It is very tastey! I’d love to hear what you think about the dish 🙂
      And I’m so glad to hear. I’m planning on getting back to posting more frequently, but I’ve been lacking inspiration lately..

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