Spicy fried chickpeas with tomatoes and Greek yoghurt
Trust me on this one, you may think Greek yoghurt seems a bit odd paired with tomatoes and chickpeas, I know I did but I was so very wrong. OMG this is absolutely delicious and the bonus is it has masses going for it nutritionally. I fried the bread in the leftover tomato juices then toasted it to make it a bit crisp – what a trip to heaven. I used paprika and cayenne pepper as they were what I had in stock but you can use any Moroccan paste such as harissa – my spices worked really well though and weren’t too overpowering. Likewise, use whatever fresh herbs you have, mine were basil and mint but coriander could also work well. For a great brunch or more substantial meal you could even add a poached egg.
- Prep: 2 mins
- Cook: 5 mins
- Servings: 1
Ingredients
- 3 heaped dessert spoons of full fat Greek yoghurt
- 150-200g tinned chickpeas, drained
- Large handful of juicy, good quality baby tomatoes, halved
- Extra virgin olive oil
- Sprinkle of cayenne pepper – go easy
- ¼-½ level teaspoon of paprika
- Sea salt
- Fresh herbs to serve
- 1 slice of sourdough bread – optional
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Instructions
Heat a good covering of extra virgin olive oil in a frying pan and add the tomatoes cut side down. Fry for a minute or two then push to one side and add the chickpeas and some sea salt and a tiny bit of paprika and cayenne (save some for serving). Mean time spoon the yoghurt on to a dinner plate and sweep it down with the back of the spoon following the shape of one side of the plate – like an artist’s brushstroke.
Now spoon the hot tomatoes and chickpeas onto the yoghurt (see pic) and fry the bread in the leftover oil and juices before popping it into the toaster for a minute to crisp up.
To serve place the toast on the bare side of the plate and scatter the yoghurty side with fresh herbs and sea salt and the rest of the spices.
Nutrition Info
Chickpeas
Chickpeas are a reservoir of fibre, which helps to keep you full and gives your happy gut microbes their favourite food. They’re also a great source of folate, which is important for brain and nervous system health. On the same lines chickpeas are high in the mineral Molybdenum which is also though to be a key player in maintaining a healthy functional nervous system.
Along with their high protein content they’ll help keep you strong and bright as a button.
Find your new natural
Don’t cry over spilt milk, by this time tomorrow it’ll be free yoghurt.
Stephen Colbert
Portion Guidelines
Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!
