Indian roasted chickpea flatbreads

INGREDIENTS

400 g

tin chickpeas, (drained (240g, or ~ 1 1/4 cups, when drained))

1 tsp

garam masala

1/2 tsp

ground coriander

1/2 tsp

ground cumin

1/2 tsp

ground turmeric

Salt

Black pepper

1 tbsp

oil

100 g

tinned tomatoes ((~ 1/3 cup))

1/2

red onion, (thinly sliced)

Few sprigs fresh coriander ((cilantro), finely chopped)

2 tbsp

Greek yogurt

individual naan breads (or other flatbreads)

To serve: tomato wedges, (sliced red onion, fresh coriander (cilantro))