Preheat your oven to 220°C/200°C fan/gas mark 7 for the flatbreads.

Halve, peel and thinly slice the red onion. Halve the baby plum tomatoes.  

Peel and grate the garlic (or use a garlic press). Halve the lemon. 

In a small bowl, combine the sugar for the pickle (see pantry for amount) and a good squeeze of lemon juice. 

Stir in half the sliced red onion. Season with salt and set aside to pickle. 

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the remaining onion to the pan and stir-fry until softened, 4-5 mins.

Once the onion has softened, add the garlic, ground cumin and vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder). Stir-fry until fragrant, 1 min more. 

Next, add the chickpeas and their liquid, vegetable stock paste, honey and water for the sauce (see pantry for both amounts). 

Bring to a boil, then lower the heat and simmer until the chickpeas are tender and the sauce has reduced, 6-7 mins.

Once the chickpeas are tender, roughly mash about a third of the chickpeas with the back of a fork to thicken the sauce.

Taste and season the chickpea mixture with more salt, pepper and sugar if you feel it needs it. 

Remove from the heat. Add a squeeze of lemon juice and stir a third of the yoghurt through the sauce.

Meanwhile, pop the flatbreads (see ingredients for amount) onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Add the baby plum tomatoes and rocket leaves to the bowl with the pickled onion. Add a drizzle of olive oil and toss to coat.

When everything's ready, share the flatbreads between your serving plates. 

Spoon the chickpea mixture across the centre of the flatbreads. Top with a handful of the salad. Drizzle over the remaining yoghurt.

Serve with any remaining lemon cut into wedges for squeezing over. TIP: These flatbreads are best eaten by hand, fold the flatbreads over like a taco and get stuck in.