Written for one request, published for everyone
Crispy Cumin Chickpeas with Cucumber Yoghurt
Chickpeas fried crisp with cumin in a pan, served with a cool cucumber yoghurt dip.
- Total
- 13 min
- Hands on
- 10 min
- Serves
- 1
- Method
- hob
- Cuisine
- Middle Eastern
Per serving · estimated
- Energy
- 326 kcal
- Protein
- 12 g
- Fat
- 18 g
- Carbs
- 29 g
Method
Step 1 of 8
Drain and rinse the chickpeas, then pat them dry with kitchen paper.
Chickpeas, tinned
Step 2 of 8
Mince the garlic clove.
Garlic
Step 3 of 8
Coarsely grate the cucumber and squeeze out the excess water with your hand.
Cucumber
Step 4 of 8
Stir the cucumber, half the garlic, a squeeze of lemon, the chopped mint and a pinch of salt through the yoghurt, then set the bowl aside.
Plain yoghurt- Cucumber
- Garlic
Lemon
Fresh mint
Salt
Step 5 of 8
Heat the olive oil in a frying pan over medium-high heat until it shimmers.
Olive oil
Step 6 of 8
Add the chickpeas and fry, shaking the pan, for 6 minutes until crisp and blistered.
- Chickpeas, tinned
Step 7 of 8
Stir in the cumin, the rest of the garlic and a pinch of salt and cook 30 seconds more.
Ground cumin- Garlic
- Salt
Step 8 of 8
Tip the hot chickpeas into a small bowl and serve alongside the cucumber yoghurt for dipping.
- Chickpeas, tinned
- Plain yoghurt
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.