19 July 2012

Spicy garlic chickpeas

We were unbelievably uninspired at dinner time this week. It was almost painful to watch, I am sure, the way the BF and I were standing in the supermarket, staring at the coolers with meats and wandering back and forth between the veggies and the frozen pizzas... I'll be honest, I have not been feeling very well this week and to say that I wasn't exactly in the mood to do some actual cooking is an understatement.

So we settled. We had some pre-baked Egyptian pitas in our cupboard somewhere, and they're awesome with shoarma and garlic sauce, but that's not really a healthy option for me, so the BF took home the shoarma, and I made myself some spicy garlic chickpeas! It was an experiment, because I had read some recipes that sounded pretty great, but I did not follow one at all. They turned out so unbelievably delicious though, so I'm sharing the recipe.

Spicy garlic chickpeas

- 1 can of chickpeas, washed and drained (I used the 425 ml can from Bonduelle)

- 3 cloves of garlic / pre-minced garlic with olive oil
- olive oil (if you're not using the pre-minced stuff)
- 2 teaspoons of spicy curry powder
- rocket lettuce
- cherry tomatoes
- pita bread

For the garlic sauce

- 1/4 cup of Non-fat Greek yoghurt
- 1 clove of garlic
- pinch of salt and pepper

Wash and drain your chickpeas thoroughly. I don't know if this is typical for the brand, but mine always have this top layer of nice, loose chickpeas followed by a thick layer of squishy-looking peas in a jelly-like substance, which just looks grody. So rince thoroughly!
Finely mince your garlic cloves and add to a pan on medium heat with about half a tablespoon of olive oil, and let simmer for a minute or so. If you are using the pre-minced stuff (which I was using since the garlic in our supermarket looks like it's about to start talking), don't add any extra oil.
Add your curry powder and mix to combine with the garlic. Then add your chickpeas and stir to coat with the curry-garlic mixture. You can taste one to see if you need to adjust the spices. Keep to one or two though, if you're like me, your pan will be half-empty before it reaches the table...
 Keep the heat to medium/low and, stirring occasionally, cook your chickpeas for 8-10 minutes.
In the meantime, bake your pita bread, wash your lettuce and chop your tomatoes in quarters.

Then grab a bowl and make your garlic sauce:
Add the yoghurt to the bowl. Mince your clove of garlic, add the salt and pepper and stir to combine. Taste and adjust flavours to your liking. I love garlic, so I always add at least one more clove, but if you like subtle tastes, stick to one!

To assemble, slice open your pita like an envelope, grab a spoonful of garlic sauce and spread it around inside and up the sides of your pita. Then add a handful of rocket salad, a few quarters of tomato, and several spoonfuls of the chickpeas. Top with some more tomato and a few dollops of garlic sauce.

These make a delicious and easy dinner, and I can say from experience that it tastes even better the next day for lunch!


1 comment:

  1. This looks delicious. I'll eat chickpeas for any meal, though. Mmmm.