How to Turn a Can of Chickpeas into a Restaurant Meal (3 ways)

By Rainbow Plant Life · 25 min

Ingredients

Instructions

1. Combine the yogurt, 2 pinches of lemon zest, 2 teaspoons of lemon juice, the grated garlic, a pinch of salt and black pepper to taste. Refrigerate until needed, adjusting lemon juice or salt to taste.
2. Heat 1 tablespoon of olive oil in a medium frying pan over medium-low heat. Add the panko and stir until golden brown, about 3 minutes.
3. Add the parsley and remaining lemon zest and stir for 30 to 60 seconds, until fragrant and still bright green. Move to a plate, then season with a small pinch of salt and pepper.
4. Drain and rinse the chickpeas, shake off excess water, then pat dry with a clean towel.
5. Wipe the pan and return it to medium heat with 3 tablespoons of olive oil. Once shimmering, add the shallot and a pinch of salt. Cook 2½ to 3½ minutes, until the edges start to colour.
6. Add the chickpeas and toss in the oil. Drizzle with the extra tablespoon of olive oil, season with ¾ teaspoon kosher salt and pepper, then add the dried chillies and garlic.
7. Cook for 8 to 11 minutes, stirring occasionally, until the chickpeas are golden and the shallot is deeply browned but not burnt. Lower the heat if the shallot darkens too fast; remove the chillies if they blacken.
8. Spread the yogurt sauce on a plate, top with the chickpeas and sprinkle with the herby breadcrumbs.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicLemonYoghurtShallotBreadcrumbChickpea