Crispy Chickpeas with Spearmint Yoghurt, Tomatoes and Parsley

Crunchy meets creamy. Chickpeas roasted in extra virgin olive oil turn crisp and nutty, and piled warm onto cold Greek yoghurt they make a meze, a light lunch or the best snack in the house. The spices borrow from Indian chaat; the spearmint and oregano are pure Greece.

Serves 2 as a main, 4 as a meze - 35 minutes (plus cooking the chickpeas)

Ingredients

• 450g cooked APSOGO Organic Greek Chickpeas (from 200g dried, see tip)
• 3 tbsp APSOGO Extra Virgin Olive Oil, plus extra to finish
• 1 tsp APSOGO Organic Greek Oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp APSOGO Greek Sea Salt Blossom
• 300g thick Greek yoghurt
• 1 tsp APSOGO Organic Greek Spearmint
• 1 small garlic clove, grated
• Juice of 1/2 lemon
• 150g tomatoes, chopped
• A small handful of fresh parsley, chopped (or 1 tsp APSOGO Organic Greek Parsley)

Method

1. Heat the oven to 220°C (200°C fan). Pat the chickpeas very dry with a clean tea towel. This is the key to crunch.
2. Toss the chickpeas with the olive oil, oregano, paprika, cumin and sea salt. Spread on a tray and roast for 20-25 minutes, shaking halfway, until crisp.
3. Mix the yoghurt with the spearmint, garlic, lemon juice and a pinch of salt.
4. Spread the yoghurt on one side of a bowl, pile the warm chickpeas next to it and add the tomatoes and parsley.
5. Finish with a drizzle of olive oil and serve straight away while the chickpeas are crunchy.

Tip

To cook the chickpeas, soak 200g dried chickpeas overnight with 1/2 tsp bicarbonate of soda, then simmer in fresh water for about 1 hour until tender. Leftover crispy chickpeas make a brilliant snack; store them uncovered, as a lid makes them go soft.

All the APSOGO ingredients in this recipe are available at apsogo.com.