Serves 2
Calories: 415kcal
Carbs: 37g
Fat: 21g
Protein: 16g
An utterly more-ish, garlicky tahini-yogurt sauce that lightly coats chickpeas & Arabic bread. Topped with toasted pine nuts & spices, a perfectly balanced dish.
INGREDIENTS
1 can of pre-boiled chickpeas, washed & strained
1 Arabic bread, separated and cut into small croutons
1 Tbsp Pine nuts
1 Tbsp olive oil with a small
1 Tbsp butter
200ml Greek yogurt
1-2 Tbsp Tahini
1 medium garlic clove, crushed
Pinch of salt
Pinch of chilli powder
Pinch of paprika
1 Tbsp Freshly chopped parsley
INSTRUCTIONS
Preheat the oven to the highest setting.
On a baking tray, lined with parchment paper, place the Arabic bread croutons, the olive oil & a tiny pinch of salt. Mix well & bake until lightly golden. Set aside to cool.
(Alternatively shallow fry the bread croutons)
In a small saucepan, over a medium-high heat, heat the chickpeas with 1/4 cup water.
Meanwhile, crush the garlic and add the yogurt, tahini and spices. Mix well.
(If the mixture is too thick, add a little water until a desired consistency is reached.)
In a small egg pan, add the butter & pine nuts. Lightly fry over a medium heat until the pine nuts are golden. Set aside.
To plate, divide the chickpeas (without water) to two large bowls and add the yogurt mixture.
I don't like to mix in the bread because it soaks up all the liquid. So I prefer to keep the bread in a small, separate bowl. You can add the bread before serving & that way they retain their crunch!
Garnish with the pine nuts, butter mixture & a sprinkle of parsley.
Serve warm, or cold & enjoy!
To reduce carb count, remove the Arabic bread from the recipe- The chickpea, yogurt mixture is so tasty- you won't miss the bread!
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