Vegetables

Crispy Chickpeas with Lemon Yogurt

A tray of crunchy, spiced chickpeas on cool garlicky yogurt. A weeknight dinner that feels like a small holiday.

A tray of crunchy, spiced chickpeas on cool garlicky yogurt. A weeknight dinner that feels like a small holiday.

A tray of crunchy, spiced chickpeas on cool garlicky yogurt. A weeknight dinner that feels like a small holiday.

Time

30 min

30 min

Serves

2

2

Golden roasted chickpeas in a glass bowl on a dark baking tray

Ingredients

  • 2 x 400 g tins chickpeas, drained and patted dry

  • 3 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 250 g Greek yogurt

  • 1 small garlic clove, grated

  • 1 lemon

  • A big handful of parsley and mint

  • Warm flatbreads, to serve

Method

  1. 01Heat the oven to 220°C (200°C fan). Toss the chickpeas with the oil, spices and a good pinch of salt on a large tray.
  2. 02Roast for 25 minutes, shaking the tray halfway, until crisp and rattling.
  3. 03While they roast, stir the yogurt with the garlic, the lemon zest and a squeeze of juice. Season well.
  4. 04Spread the yogurt over a platter, pile on the hot chickpeas and scatter with the herbs.
  5. 05Squeeze over more lemon and eat straight away with warm flatbreads.

Nora’s note

Dry the chickpeas properly. A damp chickpea steams; a dry one crisps.

Dry the chickpeas properly. A damp chickpea steams; a dry one crisps.

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