Chickpea curry vegan flatbread

Preheat the oven to 200°C, fan 180°C, gas mark 6, and heat a baking sheet until very hot. In a small bowl, combine 50g plain soya yogurt, 80g self-raising flour and a large pinch of salt until you have a soft dough. Shape into a ball. Put a sheet of baking paper on a work surface and dust with flour. Tip the dough onto the paper and form a teardrop-shape flatbread that’s 4mm thick. Transfer the dough (with baking paper) to the hot baking sheet and bake for 10-12 minutes. Meanwhile, set a large nonstick frying pan over a medium heat and mist with calorie controlled cooking spray. Fry 2 tbsp curry paste for 1 minute. Stir in 400g tin chickpeas (drained), 2 chopped tomatoes and 75ml water. Bring to a boil, then reduce the heat and simmer, covered, for 8-10 minutes until the chickpeas are tender and the tomatoes have broken down. Spread two-thirds of 100g plain soya yogurt over the flatbread, then top with half the curry. Cut in half, then serve with the rest of the yogurt and some fresh coriander.