Baked Chickpeas with Pita Chips and Yogurt

Name: Baked Chickpeas with Pita Chips and Yogurt
Total time: 75 min
Yield: 6 servings
Ingredients: 450 g dried chickpeas; 90 ml olive oil; 2 ea yellow onions; 4 ea garlic cloves; 5 g ground cumin; 5 g ground coriander; 2.5 g paprika; 0.5 tsp cayenne pepper; 2 ea lemons; 12 g kosher salt; 950 ml vegetable broth; 6 ea pita breads; 1 bunch flat-leaf parsley; 35 g pine nuts; 300 g tomatoes; 1 ea large cucumber; 30 g red onion; 90 g tahini; 240 g plain yogurt

Recipe from smitten kitchen · original post · full recipe on smittenkitchen.com

Fatteh-inspired spiced baked chickpeas piled on oven-crisped pita chips with a finely chopped tomato-cucumber salad, lemon-tahini yogurt and toasted pine nuts — Middle Eastern nachos.

Serves 6 75 minKid-friendly

VegetarianLegumesBakeMiddle eastern

Ingredients

dried chickpeas450 g
olive oil — divided90 ml
yellow onions — halved and thinly sliced2 ea
garlic cloves — minced, divided4 ea
ground cumin — 2 tsp5 g
ground coriander — 2 tsp5 g
paprika — 1 tsp2.5 g
cayenne pepper0.5 tsp
lemons — zested and juiced2 ea
kosher salt — 2 tsp12 g
vegetable broth950 ml

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
Baked Chickpeas with Pita Chips and Soy Yoghurt
- 240 g Unsweetened soy yoghurt instead of plain yogurt
Whisk the soy yoghurt into the lemon tahini as written; it is a little thinner, so add less water.
Dairy-free
Baked Chickpeas with Pita Chips and Soy Yoghurt
- 240 g Unsweetened soy yoghurt instead of plain yogurt
Whisk the soy yoghurt into the lemon tahini as written; it is a little thinner, so add less water.

Swaps are suggestions — check labels if you are cooking for an allergy.

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dried chickpeas · 450 g
olive oil · 90 ml
yellow onions · 2 items
garlic cloves · 4 items
ground cumin · 5 g
ground coriander · 5 g
paprika · 2.5 g
cayenne pepper · 0.5 tsp
lemons · 2 items
kosher salt · 12 g
vegetable broth · 950 ml
pita breads · 6 items
flat-leaf parsley · 1 bunch
pine nuts · 35 g
tomatoes · 300 g
large cucumber · 1 item
red onion · 30 g
tahini · 90 g
plain yogurt · 240 g

Method

Soak the chickpeas (optional, but it saves a lot of cooking time): cover with plenty of water at room temperature for up to 24 hours; even 3 hours helps. Using canned chickpeas instead (four 425 g cans)? Skip this and use only 350 ml broth.
Heat the oven to 375°F (190°C). In a large heavy pot such as a 4-litre Dutch oven, heat 60 ml olive oil over medium-high heat. Add the onions and cook for 5 minutes, until they begin to soften. Add 3 of the garlic cloves and cook 3 to 4 minutes more, until everything is wilted. Add the cumin, coriander, paprika, cayenne, a few gratings of lemon zest and the salt and cook for 1 minute.
Add the drained chickpeas and the broth (for chickpeas that weren't soaked, add 240 ml water too). Bring to a boil and boil for one full minute, then cover and transfer to the oven.
Bake until the chickpeas are firm-tender: 45 minutes for chickpeas soaked 24 hours, up to 75 minutes for a 2 to 3 hour soak, about 1 1/2 hours for unsoaked (check from 50 minutes on and add liquid if needed), or 15 minutes for canned.
Meanwhile, make pita chips: separate the pita layers and cut into wedges. Arrange on a large baking sheet, brush with the remaining 2 tablespoons olive oil and sprinkle with salt. Bake alongside the chickpeas for 10 to 15 minutes, tossing occasionally, then cool.
Toast the pine nuts on a baking sheet in the oven for about 5 minutes, tossing once or twice.
Tomato-cucumber salad: chop the tomatoes and cucumber into very small pieces and mix with the finely chopped red onion. Dress to taste with olive oil, lemon juice, salt and pepper.
Lemon-tahini yogurt: whisk the tahini with the juice of 1 lemon, the remaining garlic clove and 4 tablespoons water until smooth. Whisk in the yogurt a quarter at a time and season with salt.
Serve and let everyone assemble: pita chips first, then the baked chickpeas, a dollop of yogurt sauce, the tomato-cucumber salad, parsley, pine nuts and an extra sprinkle of paprika, plus hot sauce if you like.