Turkish-spiced chickpeas on salted yogurt
4
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Chickpeas take on a whole new life when tossed with spices and roasted. They become just a bit crisp on the outside, and remain creamy on the inside. If you have sumac, a deep red, tangy and citrusy spice, you can use it here. Just toss 2 tsp sumac along with the spices before roasting the chickpeas, and skip adding the lemon juice at the end. If you don’t have any mint, parsley or cilantro would be good stand-ins. Seasoning the yogurt with salt turns it decidedly savory, turning it into the perfect foil for the spiced chickpeas.
Ingredients
Canned chickpeas (garbanzo beans)
3 cup(s), 2 (15-oz) cans, rinsed and drained
Extra virgin olive oil
¼ cup(s)
Ground cumin
1 tsp
Paprika
1 tsp
Kosher salt
¾ tsp, divided
Dried thyme
½ tsp
Garlic powder
½ tsp
Cayenne pepper
¼ tsp
Fresh lemon juice
2 Tbsp
Plain fat free Greek yogurt
2 cup(s)
Fresh mint leaves
2 Tbsp, thinly sliced
Instructions
1
Preheat oven to 450°F. Line baking sheet with foil. On prepared pan, toss chickpeas with oil, cumin, paprika, 1⁄4 tsp salt, thyme, garlic powder, and cayenne until coated and spread out in single layer. Bake, stirring occasionally, until chickpeas are slightly crisp outside but still creamy inside, about 15 minutes. Remove from oven. Drizzle with lemon juice.
2
In medium bowl, stir yogurt and remaining 1⁄2 tsp salt. Divide yogurt among 4 plates and use back of spoon to spread out slightly. Top with chickpeas and sprinkle with mint.
3
Serving size: ½ cup yogurt, ¾ cup chickpeas, and 1½ tsp mint
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