Ingredients

• 500gLilydale chicken mince
• 2 tablespoons olive oil
• 2onions, chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon smoked paprika
• 400g can chick peas, rinsed and drained
• Flat bread
• Mint leaves
• Lemon wedges

Method

• Heat oil in frying pan over medium heat, cook onion until lightly golden. Add cumin, coriander and paprika, stir until fragrant and coating onion. Increase heat and cook chicken, breaking up any lumps with a fork.
• Spoon chicken mixture over flat bread with salad.
• Garnish with mint leaves and serve with lemon wedges.