how to bake a chickpea
Posted on 24. Jan, 2010 by Jaye in Recipes
I first tried the chickpea bake at a friends house and I was hooked immediately! It wasn’t long before people where going back for seconds and asking for the recipe. This is the type of summer dish that you just become obsessed with. But if you take this one back to its roots you would find it in the Moroccan Soup Bar. They serve the Chickpea bake as part of the banquet style meal vegetarian meal. If you cant get into the Moroccan Soup Bar… or you simply can’t travel there; here’s how you can make it at home. The trick to the chickpea bake is NOT to bake it!!!!
Chickpea Bake
::what you’ll need::
400g can of chickpeas
6 small pitabread
500ml greek style yoghurt
1 bunch parsley (chopped)
2 cloves of garlic (crushed)
50g butter
200g slivered almonds and pine nuts
::how to do it::
Toast pitabread under the grill until crunchy.
Warm chickpeas and garlic in a saucepan, remove from heat and allow to cool slightly.
Break pita bread into a long lasagna style dish in rough pieces.
Add yoghurt to the chickpea and garlic mixture and stir, add in half of the parsley and stir.
Pour yoghurt mixture over the pitabread to create a layered effect in the dish.
Finally melt the butter in a small pan and add almonds and pine nuts, simmer and stir often until they begin to change colour in the butter.
Pour nut and butter mixture over the top of the dish and finish with chopped parsley.
Serve immediately.
should’ve called it “how not to bake a chickpea” ;P