Spiced chickpeas with yogurt

A combination that is better than the sum of its parts.

spiced chickpeas with yogurt

Ingredients

  • 250 gr raw chickpeas (or 600 gr from a can)
  • 3 thin peppers (300 gr)
  • 3 garlic cloves, food processed
  • 1 onion, food processed
  • 20 gr parsley
  • 3 Tbsp olive oil
  • 1 onion (120 gr)
  • 250 ml water
  • 4 tsp lemon juice
  • 2 tsp cumin
  • 4 tsp paprika powder
  • 2 tsp corriander powder
  • salt, pepper, soy sauce
  • 1 courgette, food processed
  • Greek yogurt

Preparation

Put the chickpeas in water overnight, with some bicarbonate of soda.

In a tahine/dutch oven, heat some olive oil.

Food process onion and peppers.

Once olive oil is hot, add cumin and stir for 10 sec.

Add onion and peppers and stir fry for 3 min until soft.

Add food processed garlic and courgette and stir fry for 30 sec, then add a cup of water.

Add curry, corriander, pepper, paprika and drained chickpeas. Stir.

Add lemon juice and parsley.

Bring to a boil and transfer to oven, covered. They are ready when there is limited water left.

Serve with Greek yogurt.

Back

Spiced chickpeas with yogurt

A combination that is better than the sum of its parts.

spiced chickpeas with yogurt

Ingredients

  • 250 gr raw chickpeas (or 600 gr from a can)
  • 3 thin peppers (300 gr)
  • 3 garlic cloves, food processed
  • 1 onion, food processed
  • 20 gr parsley
  • 3 Tbsp olive oil
  • 1 onion (120 gr)
  • 250 ml water
  • 4 tsp lemon juice
  • 2 tsp cumin
  • 4 tsp paprika powder
  • 2 tsp corriander powder
  • salt, pepper, soy sauce
  • 1 courgette, food processed
  • Greek yogurt

Preparation

Put the chickpeas in water overnight, with some bicarbonate of soda.

In a tahine/dutch oven, heat some olive oil.

Food process onion and peppers.

Once olive oil is hot, add cumin and stir for 10 sec.

Add onion and peppers and stir fry for 3 min until soft.

Add food processed garlic and courgette and stir fry for 30 sec, then add a cup of water.

Add curry, corriander, pepper, paprika and drained chickpeas. Stir.

Add lemon juice and parsley.

Bring to a boil and transfer to oven, covered. They are ready when there is limited water left.

Serve with Greek yogurt.

Back

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