Description
A Middle Eastern chickpea bake with herbs, spices, pita bread and drowned in yoghurt or sour cream.
Ingredients
Scale
- 3 pitas, cut into wedges
- 1 tin (400 g) chickpeas drained and rinsed
- 1 cup (225 g) plain yogurt or sour cream
- 1/2 a brown onion sliced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander/cilantro
- 1 teaspoon tahini
- 1 teaspoon lemon juice
- 1/2 cup toasted pine nuts
- olive oil
- parsley to serve
- salt and pepper
Instructions
- Preheat the oven to 180 deg cel
- Put the pita wedges on a baking tray and bake for 10 minutes, until lightly browned and crispy. Remove from the oven and set aside.
- Whilst pita is baking, in a small fry pan heat some olive oil and fry the onion for 3-4 minutes or until fragrant and browned. Set aside.
- In a small bowl combine a drizzle of olive oil, minced garlic, the cumin, ground coriander, paprika, tahini and lemon juice. Mix thoroughly and then coat the chickpeas in the mixture.
- Combine the chickpeas and onion in a casserole/oven safe dish and bake in the oven for a further 10 minutes, to heat the chickpeas through.
- Remove from oven, serve on some pita chips and break some additional pita chips over the dish and then add yoghurt/sour cream.
- Sprinkle with pine nuts and parsley and serve with additional pita chips!
- Eat straight away
Notes
Best eaten straight away and served with extra pita chips.
For a gluten free version, replace the pita with gluten free wraps or crackers!
- Category: Main
- Cuisine: Middle Eastern