These smoky chickpeas are also delicious on garlic-rubbed toast or tossed through pasta.
Serves: 4
INGREDIENTS
Chimichurri
1 cup fresh coriander stalks and leaves, roughly chopped
1 cup parsley stalks and leaves, roughly chopped
2 tablespoons finely sliced preserved lemon
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 pinch cayenne pepper
sea salt
Smoky chickpeas
2 teaspoons smoked paprika
½ teaspoon dried chilli flakes
1 teaspoon flaky sea salt
1 teaspoon cracked black pepper
1 tablespoon wholemeal flour
finely grated zest 1 lemon
400-gram tin chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
To serve
4 store-bought roti
200 grams good-quality hummus
METHOD
Chimichurri: Place all ingredients in a food processor and whizz to form a rough paste. Season and refrigerate until ready to use.
Chickpeas: Combine the paprika, chilli flakes, salt, pepper, flour and lemon zest in a medium bowl then add the chickpeas, stirring to coat. Heat the olive oil in a sauté pan over a high heat. Tip in the chickpeas (they should sizzle) and cook for 2-3 minutes, stirring occasionally. Take care as they’ll spit vigorously. Lower the heat to medium and cook for a further 5 minutes until browned and crispy. Tip into a bowl and set aside. Wipe out the pan and place back over the heat. Dry-fry the roti for 20-30 seconds on each side, then place in a tea towel to keep warm.
To serve: Spread the roti with hummus; top with chickpeas and spoonfuls of chimichurri.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.