Chickpeas with Tahini Yoghurt

Vibrant, mouth-watering and packed with flavour - this Arabic-inspired dish makes a fabulous starter
Chickpeas with Tahini Yoghurt
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Chickpeas with Tahini Yoghurt
May 15, 2019
Preparation Time 10-15 minutes
Cooking Time 15-20 minutes
Serves 6


RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar

INGREDIENTS

For the pita

80ml olive oil
1 clove garlic, finely grated
½ tsp spinneysFOOD Fine Paprika
1 pinch of spinneysFOOD Crushed Chilli
3 pita breads, torn

For the chickpeas

2 cloves garlic, finely grated
¼ tsp spinneysFOOD Fine Cumin
¼ tsp smoked paprika
¼ tsp dukkah
1 can (400g) spinneysFOOD Chick Peas, drained
3 tbsp unsalted butter
100g pine nuts

For the tahini yoghurt

270g double-thick yoghurt
3 tbsp tahini
1 handful spinneysFOOD Fresh Parsley, roughly chopped, plus extra to serve
1 lemon, juiced and zested
½ tsp spinneysFOOD Honey

METHOD

  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    In a small bowl, combine the olive oil, garlic, paprika and chilli flakes

  • 3

    Place the torn pita on a lined baking sheet and brush the oil over both sides. Bake for 12-15 minutes or until golden and crisp

  • 4

    Heat a generous glug of olive oil in a large cast-iron pan. Sauté the garlic, cumin, paprika and dukkah for 2 minutes or until fragrant. Add the chickpeas and cook for a further 5 minutes, until the chickpeas are warmed through

  • 5

    To toast the pine nuts, heat the butter in a small pan over a medium heat. Add the pine nuts, stirring until the butter browns and the nuts are golden

  • 6

    Mix all the tahini yoghurt ingredients together and season with salt and pepper

  • 7

    To serve, combine the chickpeas and flatbread together and add a dollop of yoghurt. Garnish with chopped parsley

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