You can start a few of these jobs the day before.
You’ll need to soak the chickpeas overnight (or you can speed-soak them by placing them in water that’s been brought to the boil, then taking it off the heat and leaving to stand for 1 hour).
Mix the marinade ingredients together and smother over the chicken and leave that to marinate overnight, or for at least a couple of hours.
The next day, make the flatbread dough. Place the flour, yeast and salt into a bowl and mix together. Pour the water into the dry ingredients and mix together to form a dough.
Knead the dough for around 4 minutes, then separate into 6 evenly sized dough balls. Cover the dough balls with cling film (or beeswax wraps) and leave to prove for an hour.
To make the hummus, drain, rinse and add the chickpeas to a pan of water with a 1/4 tsp of baking soda, bring it to the boil, then simmer for 45 min-1 hour, or until tender and soft to touch.
Drain the chickpeas, conserving around 100ml water and pour into a food processor, add the rest of the ingredients and blitz to a smooth puree. Set aside.
In a roasting dish place the chicken, drizzle with a touch of oil and roast in the oven for 35 to 45 minutes.
You can also cook the chicken on the barbecue. Keep away from the direct flame and instead use the indirect heat, cook for around 30 minutes.
Leave the chicken to rest for 10 minutes, before compiling your wraps. Take a wrap and smother over a good dollop of the homemade hummus, add a few salad leaves and layer the harissa chicken on top.