Cooked - Baked Chickpeas With Pita Chips And Yogurt

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Baked Chickpeas With Pita Chips And Yogurt

6.0

1 pound dried chickpeas (garbanzo beans) or 4 15-ounce cans cooked chickpeas

¼ cup olive oil

2 medium yellow onions, halved and thinly sliced

3 cloves of garlic, peeled and minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon paprika or sumac

½ teaspoon cayenne, spoonful of harissa or a couple shakes of your favorite hot sauce

Few gratings fresh lemon zest

2 teaspoons coarse sea or kosher salt

4 cups vegetable broth (for dried but soaked chickpeas), 1 ½ cups vegetable broth (for cooked chickpeas)

1 cup or more of water (will likely only need if beans weren’t pre-soaked)

Fresh pitas for pita chips

Big handful of parsley (or a mix of parsley, cilantro and mint)

¼ cup pine nuts

Tomato-cucumber “relish” salad

Lemon-tahini yogurt or plain yogurt

Additional paprika or sumac for sprinkling

Soak dried chickpeas in an ample amount of water at room temperature for 24 hours (or 3 hours if short on time).
Heat oven to 375°F (190°C). In a large pot, heat olive oil over medium-high heat. Add onions and cook for 5 minutes until softened.
Add garlic and sauté for 3 to 4 minutes more. Add spices, zest, and salt, cooking for one minute.
Add drained soaked or canned chickpeas and the appropriate amount of broth. Bring to a boil and boil for one minute.
Cover the pot and transfer it to the oven. Bake for the appropriate time based on the type of chickpeas used.
While the chickpeas bake, prepare the fixings: make pita chips, toast pine nuts, and prepare the tomato-cucumber salad and lemon-tahini yogurt.
Serve by layering pita chips, baked chickpeas, yogurt sauce, salad, parsley, and pine nuts.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍿Snack

CuisineMediterranean

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 5 weeks ago

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