Honey-Roasted Chickpeas and Blistered Tomatoes on Whipped Yoghurt with Chilli Oil
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Sweet, smoky, tangy and a little spicy. Chickpeas are roasted with paprika and oregano, then glazed with Cretan thyme honey and lemon until sticky and crisp. Cherry tomatoes and whole garlic roast alongside until they burst. Everything goes onto cool whipped Greek yoghurt streaked with chilli oil, ready for scooping up with warm flatbread. A meze for sharing, or a light dinner for two.
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The chickpeas are grown in Grevena, northern Greece, and the thyme honey comes from Crete, where bees forage on wild thyme in the hills. That is why the honey only goes in for the last 10-15 minutes: thyme honey is very aromatic and turns bitter if it roasts too long.
Ingredients
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Method
7 steps · tap a number when done-
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.
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Put the cherry tomatoes, garlic and lemon wedges in a small ovenproof dish with 2 tbsp olive oil and a pinch of sea salt. If you are using dried basil, sprinkle it over now.
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Spread the chickpeas on a large tray, drizzle with the remaining 2 tbsp olive oil and sprinkle over the paprika, oregano and the rest of the sea salt. Toss well.
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Roast the chickpeas and tomatoes together for 15 minutes. Take out the chickpeas, drizzle over the honey and squeeze over the lemon juice, toss and return to the oven for 10-15 minutes until sticky, golden and crisp. The tomatoes should be soft and blistered.
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Meanwhile, beat the yoghurt with a pinch of salt until smooth and spread it over a platter in swirls. Spoon over the chilli oil.
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Squeeze the soft roasted garlic out of its skins into the tomatoes and stir gently. Pile the chickpeas and tomatoes with their juices over the yoghurt.
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Finish with fresh basil, a drizzle of olive oil and the roasted lemon wedges for squeezing. Serve straight away with warm flatbreads.
Konstantin's 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. Add the honey only for the last part of roasting, as it caramelises quickly. Love crispy chickpeas? Try our Crispy Chickpeas with Spearmint Yoghurt too.
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