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

1.0

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

¼ cup pine nuts

Tomato-cucumber “relish” salad

Lemon-tahini yogurt or plain yogurt

Additional paprika or sumac for sprinkling

Soak dried chickpeas in water for 24 hours.
Heat olive oil in a pot and cook onions and garlic until softened.
Add spices, zest, salt, and chickpeas to the pot.
Add vegetable broth and water and bring to a boil.
Transfer the pot to the oven and bake the chickpeas.
Prepare pita chips, parsley, pine nuts, tomato-cucumber salad, and lemon-tahini yogurt.
Serve with pita chips, chickpeas, yogurt sauce, salad, and toppings.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍿Snack

CuisineMediterranean

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 132 weeks ago

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