Ingredients
Scale
- 1 beetroot (peeled and grated)
- 7 ounces (200g) canned chickpeas
- 4 Tablespoons plain yoghurt
- 1 red onion (thinly sliced)
- 1 Tablespoon ghee (or butter)
- 3 shallots (finely chopped)
- 2 pinches ground black pepper
- salt (to taste)
- 4 Tablespoons malt vineger
- 3 teaspoons Cumin
- 1/2 Cup (100ml) chicken stock
- 2 Tablespoons Olive Oil
- 1 tsp dried chilli flakes
Instructions
- In a bowl mix together the grated beetroot and thinly slice red onion with 1 tbsp olive oil, salt and pepper to taste.
- In a pot add the ghee and shallots on a medium/high heat until the shallot begins to turn golden. Now add the strained chickpeas and allow to fry for about 4 minutes (add more ghee if it gets too dry).
- Add the stock to the pot along with the cumin, chilli flakes, vinegar and salt and pepper to taste.
- Turn to a low heat and allow to simmer until the chick peas soften slightly (20 mins)
- Take the chickpeas off the stove and allow to cool.
- Once cooled strain the chickpeas (keeping the sauce in a bowl for later). Mix the chickpeas with the yoghurt and place in the centre of the beetroot and onions for effect.
- Drizzle the sauce over the beetroot. And drizzle raw olive oil over the yoghurt and chick peas.
- Category: Salad
- Cuisine: Middle Eastern