Crispy Chickpeas with Lemon/Garlic Yogurt
Texture and colour make a simple meal so much more interesting. Add a tzatziki yogurt to crisped chickpeas and you've got a nutritious dish for lunch or supper. Use canned or cooked chickpeas, plain or Greek yogurt or Icelandic skyr and any vegetable you like. Build the dish as shown below or using the method suggested on Smitten Kitchen. Sauted chickpeas, flavoured or plain, make a tasty side dish or snack, too.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Serves 4
Time: 20 minutes
Ingredients
2 15-ounce can chickpeas, drained and rinsed or equivalent in cooked chickpeas
1 - 2 cloves garlic, minced
1 - 2 cups plain yogurt
Salt and pepper
red pepper flakes (optional)
Olive oil
juice of half a lemon
lemon zest from lemon (optional)
Any of vegetables or your choice:
leek, shallot, onion
zucchini, thinly sliced
any colour pepper
asparagus
broccoli
cauliflower
mushrooms
Handful of chopped oregano, basil, parsley, mint (or equivalent in dried) or a mix
Method
Chop the garlic finely and combine it, the lemon juice and some salt with the yogurt. Set aside.
Spread the chickpeas out in a single layer on a paper towel or two and roll around to pat dry. Heat the olive oil in a frying pan or pour on a baking pan. Heat to medium high or 375 degrees and cook the chickpeas until evenly golden and crispy for about 10 minutes, turning often. Add salt and pepper.
Using a slotted spoon, transfer the chickpeas to paper towels to drain briefly then, while still very hot, season with red pepper flakes (if using) and finely grated lemon zest (if using).
Line a serving plate with greens of your choice. Spoon the chickpeas on top.
Add another tablespoon or so of oil if needed to the pan and warm again over medium-high. Add the vegetables in batches, if necessary. Fry until browned, a few minutes, then turn in sections, repeating all the vegetables are tender and browned in spots. Season well with salt and pepper.
Spoon the vegetables on top of the chickpeas. Optional - squeeze lemon juice onto the vegetables.
Sprinkle with herbs. Serve with the lemon/garlic yogurt.