These smoky chickpeas are also delicious on garlic-rubbed toast or tossed through pasta.
Serves: 4
INGREDIENTS
Chimichurri
1 cup fresh coriander stalks and leaves, roughly chopped
1 cup parsley stalks and leaves, roughly chopped
2 tablespoons finely sliced preserved lemon
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 pinch cayenne pepper
sea salt
Smoky chickpeas
2 teaspoons smoked paprika
½ teaspoon dried chilli flakes
1 teaspoon flaky sea salt
1 teaspoon cracked black pepper
1 tablespoon wholemeal flour
finely grated zest 1 lemon
400-gram tin chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
To serve
4 store-bought roti
200 grams good-quality hummus
METHOD
Chimichurri: Place all ingredients in a food processor and whizz to form a rough paste. Season and refrigerate until ready to use.
Chickpeas: Combine the paprika, chilli flakes, salt, pepper, flour and lemon zest in a medium bowl then add the chickpeas, stirring to coat. Heat the olive oil in a sauté pan over a high heat. Tip in the chickpeas (they should sizzle) and cook for 2-3 minutes, stirring occasionally. Take care as they’ll spit vigorously. Lower the heat to medium and cook for a further 5 minutes until browned and crispy. Tip into a bowl and set aside. Wipe out the pan and place back over the heat. Dry-fry the roti for 20-30 seconds on each side, then place in a tea towel to keep warm.
To serve: Spread the roti with hummus; top with chickpeas and spoonfuls of chimichurri.
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