Simon Rimmer served up chickpea stew with coriander flatbread on Eat the Week with Iceland.

The ingredients are: 1 onion (finely chopped), 20g tomato puree, 1 lemon (zest and juice), 100ml white wine, 5g turmeric, 400g tinned chopped tomatoes, 2 tins chickpeas (drained and washed), 200ml vegetable stock and 1 bunch flat leaf parsley stalks (chopped).

For the flatbread: 150ml hot water, 250g yogurt, 10g dried yeast, 2 tbsp coriander (chopped), 550g strong plain flour, Salt, 40ml oil and extra for griddling or frying.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.