Crispy Chickpea Pita
hands-on time: 20 minutes, serves 4
Ingredients:
3 TB olive oil
1 15.5 oz can chickpeas
3 TB fresh lemon juice
1/4 cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves (if you have on hand, mine had gone bad, so we didn't use it this time)
3/4 tsp kosher salt
1/2 tsp black pepper
4 plum tomatoes (I use whatever I have in my fridge)
4 pitas or pieces of flat bread, warmed
1 8-oz container hummus (or you can make your own, look below)
1 small red onion, thinly sliced (again we didn't have this at the time, so we just omitted it, but it's really good)
1 tsp hot sauce (such as Tabasco)
1/2 cup plain yogurt (or sour cream)
1 lemon cut into wedges
Directions:
Heat 2 TB of oil in a medium skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, until slightly browned, about 5 minutes. Remove from heat. Add the lemon juice, chopped parsley leaves, tomatoes, and the remaining oil, salt, and pepper, Divide the warm pitas or flat bread among individual plates and spread with the hummus. Top with the chick peas, onion, and hot sauce. Serve with the parsley salad, yogurt, and lemon wedges.
hands-on time: 20 minutes, serves 4
Ingredients:
3 TB olive oil
1 15.5 oz can chickpeas
3 TB fresh lemon juice
1/4 cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves (if you have on hand, mine had gone bad, so we didn't use it this time)
3/4 tsp kosher salt
1/2 tsp black pepper
4 plum tomatoes (I use whatever I have in my fridge)
4 pitas or pieces of flat bread, warmed
1 8-oz container hummus (or you can make your own, look below)
1 small red onion, thinly sliced (again we didn't have this at the time, so we just omitted it, but it's really good)
1 tsp hot sauce (such as Tabasco)
1/2 cup plain yogurt (or sour cream)
1 lemon cut into wedges
Directions:
Heat 2 TB of oil in a medium skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, until slightly browned, about 5 minutes. Remove from heat. Add the lemon juice, chopped parsley leaves, tomatoes, and the remaining oil, salt, and pepper, Divide the warm pitas or flat bread among individual plates and spread with the hummus. Top with the chick peas, onion, and hot sauce. Serve with the parsley salad, yogurt, and lemon wedges.
***note*** some yummy things to add may be kalamata olives, or just plain black olives sliced up, or (if you're not worried about keeping it vegetarian) cooked chicken pieces.
Hummus: Using a blender, food processor, or magic bullet (great thing!!) blend 1 can chickpeas (garbanzo beans) with 4-5 TB chicken broth, 2 cloves garlic, 1 TB lemon juice, and 2 TB tahini (or we added 1 TB sesame seeds). We added some olive oil as well to make it a little smoother. Salt and pepper to taste and serve chilled with sprinkle of paprika on top. It's really that easy!! And it can be a yummy appetizer with pita chips or pieces of pita bread while you get the rest of dinner going.
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1 comment:
this looks delish. love chick peas.
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