Spiced Chickpeas with Yogurt and Dukkah
This savory parfait, adapted from Marisa May, owner of New York's SD26 restaurant, is the ultimate power breakfast. This dish can also be deconstructed and served as a side to roast lamb or with pita for a light lunch. Serves 4.
Ingredients:
2 tablespoons extra virgin olive oil, such as S�ka Hills
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 � teaspoons Marash Chili
1 teaspoon ground cumin
2 cups cooked Ceci di Controne
� cup fresh tomatoes, pur�ed
⅓ cup water
� teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
Salt & pepper, to taste
1 � cups Greek yogurt
1 tablespoon chopped mint
1 � tablespoons Dukkah
Directions:
In a medium skillet, heat olive oil over medium heat. Add onion and garlic and saut� until translucent, 5-7 minutes. Add Marash and cumin and saut� for 30 seconds, until fragrant.
Add cooked chickpeas, tomato pur�e and water, stirring to combine. Bring mixture to a boil, cover and reduce heat to low. Let simmer 15 minutes, then add lemon zest and lemon juice. Let simmer uncovered for another 5 minutes, until sauce thickens slightly. Season with salt and pepper.
Divide yogurt evenly into four ramekins. Spoon chickpeas over yogurt, top with chopped mint and a sprinkling of dukkah. Serve warm or at room temperature.
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