Crisped Chickpeas with Herbs and Garlic Yogurt: Difference between revisions
No edit summary |
|||
| (7 intermediate revisions by the same user not shown) | |||
| Line 3: | Line 3: | ||
|CookTime=10 min | |CookTime=10 min | ||
|Source=[https://smittenkitchen.com/2019/09/crisped-chickpeas-with-herbs-and-garlic-yogurt/ Smitten Kitchen.com] | |Source=[https://smittenkitchen.com/2019/09/crisped-chickpeas-with-herbs-and-garlic-yogurt/ Smitten Kitchen.com] | ||
|Yield= | |Yield=2 servings | ||
|Rating={{Delicious}} | |Rating={{Delicious}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
* 1 15-ounce can chickpeas, drained and rinsed | * 1 15-ounce can chickpeas, drained and rinsed<ref>Recommend two cans if making this as a main course.</ref> | ||
* | * 2 small garlic cloves, minced or microplane-d | ||
* 1 | * 1 cup plain yogurt | ||
* Salt and red pepper flakes | * Salt and red pepper flakes | ||
* | * Olive oil | ||
* | * 1 large lemon | ||
* 2 small zucchini (about 12 ounces), thinly sliced | |||
* Handful of chopped fresh mint, oregano, basil, parsley, or a mix thereof | * Handful of chopped fresh mint, oregano, basil, parsley, or a mix thereof | ||
=== Preparation === | === Preparation === | ||
Spread chickpeas out in a single layer on a paper towel or two and roll around to pat dry; leave them there you fry them. Stir together garlic, yogurt, and a couple pinches of salt on a plate until mixed. Spread to cover most of bottom of | Spread chickpeas out in a single layer on a paper towel or two and roll around to pat dry; leave them there until you fry them. Stir together garlic, yogurt, and a couple pinches of salt on a plate until mixed. Spread to cover most of bottom of two plates. | ||
Heat scant 4 tablespoons olive oil in a medium-large nonstick skillet over medium-high heat. Add chickpeas and cook, stirring to ensure they color evenly, until golden and crispy, about 10 minutes. They’re going to crackle and pop as they fry; be careful or use a splatter screen if you have one. Use a slotted spoon, transfer the chickpeas to paper towels to drain briefly then season well, while still very hot, with finely grated lemon zest, fine sea salt, and pepper flakes. | Heat scant 4 tablespoons olive oil in a medium-large nonstick skillet over medium-high heat. Add chickpeas and cook, stirring to ensure they color evenly, until golden and crispy, about 10 minutes. They’re going to crackle and pop as they fry; be careful or use a splatter screen if you have one. Use a slotted spoon, transfer the chickpeas to paper towels to drain briefly then season well, while still very hot, with finely grated lemon zest, fine sea salt, and pepper flakes. | ||
| Line 22: | Line 23: | ||
Add another tablespoon or so of oil if needed to the pan and warm again over medium-high. Add the zucchini — you will not fit it all in one layer and that’s fine, just leave it there until browned underneath, a few minutes, then turn in sections, repeating the don’t-move-until-browned pause until the zucchini is tender and browned in spots. Season well with salt and pepper. | Add another tablespoon or so of oil if needed to the pan and warm again over medium-high. Add the zucchini — you will not fit it all in one layer and that’s fine, just leave it there until browned underneath, a few minutes, then turn in sections, repeating the don’t-move-until-browned pause until the zucchini is tender and browned in spots. Season well with salt and pepper. | ||
Slide zucchini onto prepared yogurt. Cut the zested lemon half into two wedges. Drizzle hot zucchini with juice from one of the wedges; place the second on the side of the plate for serving. Sprinkle | Slide zucchini onto prepared yogurt. Cut the zested lemon half into two wedges. Drizzle hot zucchini with juice from one of the wedges; place the second on the side of the plate for serving. Sprinkle the chickpeas on top of zucchini. Finish with a small drizzle of olive oil and fresh herbs. Eat right away. | ||
[[Category: | === Notes === | ||
[[Category: | <references/> | ||
[[Category:Lunch]] | |||
[[Category:Chickpeas]] | |||
[[Category:Zucchini]] | |||
Latest revision as of 19:07, 27 January 2021
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 10 min |
| Source | Smitten Kitchen.com |
| Yield / serves | 2 servings |
| Rating | Delicious |
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed[1]
- 2 small garlic cloves, minced or microplane-d
- 1 cup plain yogurt
- Salt and red pepper flakes
- Olive oil
- 1 large lemon
- 2 small zucchini (about 12 ounces), thinly sliced
- Handful of chopped fresh mint, oregano, basil, parsley, or a mix thereof
Preparation
Spread chickpeas out in a single layer on a paper towel or two and roll around to pat dry; leave them there until you fry them. Stir together garlic, yogurt, and a couple pinches of salt on a plate until mixed. Spread to cover most of bottom of two plates.
Heat scant 4 tablespoons olive oil in a medium-large nonstick skillet over medium-high heat. Add chickpeas and cook, stirring to ensure they color evenly, until golden and crispy, about 10 minutes. They’re going to crackle and pop as they fry; be careful or use a splatter screen if you have one. Use a slotted spoon, transfer the chickpeas to paper towels to drain briefly then season well, while still very hot, with finely grated lemon zest, fine sea salt, and pepper flakes.
Add another tablespoon or so of oil if needed to the pan and warm again over medium-high. Add the zucchini — you will not fit it all in one layer and that’s fine, just leave it there until browned underneath, a few minutes, then turn in sections, repeating the don’t-move-until-browned pause until the zucchini is tender and browned in spots. Season well with salt and pepper.
Slide zucchini onto prepared yogurt. Cut the zested lemon half into two wedges. Drizzle hot zucchini with juice from one of the wedges; place the second on the side of the plate for serving. Sprinkle the chickpeas on top of zucchini. Finish with a small drizzle of olive oil and fresh herbs. Eat right away.
Notes
- ↑ Recommend two cans if making this as a main course.
