on 11 September 2020 by Droobi

Ingredients

For the chickpeas:

2 cans chickpeas, well drained, or 4 cups cooked chickpeas

¾ to 1 cup extra-virgin olive oil

2 garlic cloves, minced

2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander

1 teaspoon sweet paprika

Salt and pepper

For the Tahini Sauce:

⅓ cup tahini

Freshly squeezed juice of 1 lemon, plus more to taste

1 garlic clove, minced

Warm water, as needed

 

To finish:

Olive oil, for cooking

About 284g kale, chard or spinach, well washed and thick stems removed

3 cups store-bought or homemade pita chips

Handful of roughly chopped flat-leaf parsley

Handful of roughly chopped mint

1 large or 2 small cucumbers, peeled and thinly sliced

Lemon, cut into wedges

Instructions:

  1. Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered.

  2. Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.

  3. Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until the sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.

  4. Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.

  5. When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

Spiced Chickpea Salad

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