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extra-virgin olive oil onion garlic chile powder ground cumin ground turmeric cayenne pepper chickpeas vegetable broth lemon juice kosher salt fresh ground black pepper nuts yogurt mint
Viewed: 108 - Published at: 4 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 12 teaspoon dried ancho chile powder
- 12 teaspoon ground cumin
- 18 teaspoon ground turmeric
- 1 pinch cayenne pepper
- 1 (15 ounce) can chickpeas, drained
- 1 cup vegetable broth or 1 cup water
- 1 tablespoon fresh lemon juice
- kosher salt
- fresh ground black pepper
- 14 cup pine nuts
- 1 13 cups plain Greek yogurt
- 1 tablespoon of fresh mint, chopped
Method
- In a deep skillet, heat the oil over medium heat; add onions and garlic and cook until the onions start to soften, about 7 minutes.
- Stir in chile powder, cumin, turmeric, and cayenne and cook 1 minute (while stirring); add chickpeas and broth and bring to a boil.
- Cover, reduce heat, and simmer 15 minutes.
- Stir in the lemon juice, season with salt and pepper, and increase heat to medium; boil, uncovered, until liquid thickens, about 3 minutes.
- Meanwhile, toast pine nuts by stirring in a small, dry skillet, over medium high, until golden, about 4 minutes.
- Spoon yogurt into 4 shallow bowls; top with chickpeas, garnish with pine nuts and mint.
- NOTE: Chickpeas can be made 1 day in advance and stored in the refrigerator.
- TO MAKE MJM: Prepare chickpeas and place in 4 1-quart mason jars.
- Top with pine nuts and mint.
- Store yogurt in separate jars.
