Store-cupboard saviours

Feed the family on a budget with our delicious Test Kitchen recipes

Spicy chickpeas on naan bread

This super-quick meal is much more satisfying than a can of baked beans, and twice as tasty.

SERVES 2

PREP TIME 5 MINS

COOK TIME 10 MINS

• 227g can chopped tomatoes
• Pinch of fennel seeds
• 1tsp harissa paste
• 400g can chickpeas in water, drained
• Small handful fresh coriander, chopped, with a few leaves reserved for garnish
• 2 mini naan breads, toasted
• 2tbsp low-fat natural yogurt
• ½ red chilli, deseeded and finely chopped

1 Place the canned tomatoes in a pan with the fennel seeds, harissa paste and drained chickpeas. Bring to the boil, then reduce the heat, cover and simmer for 5 mins, stirring occasionally.

2 Stir in half the chopped coriander and spoon over the toasted naan bread. Top with natural yogurt, chilli, coriander leaves and the remaining chopped coriander.

Per serving: 380 cals, 6g fat, 1g saturated, 48g carbohydrates