Baked Chickpeas with Pita Chips and Yogurt

Name: Baked Chickpeas with Pita Chips and Yogurt
Total time: 75 min
Yield: 6 servings
Ingredients: 450 g dried chickpeas; 90 ml olive oil; 2 ea yellow onions; 4 ea garlic cloves; 5 g ground cumin; 5 g ground coriander; 2.5 g paprika; 0.5 tsp cayenne pepper; 2 ea lemons; 12 g kosher salt; 950 ml vegetable broth; 6 ea pita breads; 1 bunch flat-leaf parsley; 35 g pine nuts; 300 g tomatoes; 1 ea large cucumber; 30 g red onion; 90 g tahini; 240 g plain yogurt

Recipe from smitten kitchen · original post · full recipe on smittenkitchen.com

Fatteh-inspired spiced baked chickpeas piled on oven-crisped pita chips with a finely chopped tomato-cucumber salad, lemon-tahini yogurt and toasted pine nuts — Middle Eastern nachos.

Serves 6 75 minKid-friendly

VegetarianLegumesBakeMiddle eastern

Ingredients

dried chickpeas450 g
olive oil — divided90 ml
yellow onions — halved and thinly sliced2 ea
garlic cloves — minced, divided4 ea
ground cumin — 2 tsp5 g
ground coriander — 2 tsp5 g
paprika — 1 tsp2.5 g
cayenne pepper0.5 tsp
lemons — zested and juiced2 ea
kosher salt — 2 tsp12 g
vegetable broth950 ml

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
Baked Chickpeas with Pita Chips and Soy Yoghurt
- 240 g Unsweetened soy yoghurt instead of plain yogurt
Whisk the soy yoghurt into the lemon tahini as written; it is a little thinner, so add less water.
Dairy-free
Baked Chickpeas with Pita Chips and Soy Yoghurt
- 240 g Unsweetened soy yoghurt instead of plain yogurt
Whisk the soy yoghurt into the lemon tahini as written; it is a little thinner, so add less water.

Swaps are suggestions — check labels if you are cooking for an allergy.

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What it costs, and where to buy it

Shops to compare

List price at each shop

Missing items
These totals leave part of the list out, so a lower one isn't a cheaper shop.
New WorldBest choice
· $29.57 of food
$63.25
53% spare
No price at New World for:
- yellow onions
- garlic cloves
- vegetable broth
- plain yogurt
Pak'nSave
· $36.40 of food · $6.83 more
$65.26
44% spare
No price at Pak'nSave for:
- yellow onions
- garlic cloves
- vegetable broth
- plain yogurt
Woolworths NZ
· $29.99 of food
$58.41
49% spare
No price at Woolworths NZ for:
- yellow onions
- garlic cloves
- vegetable broth
- pine nuts
- plain yogurt

$4.93a serve

from $4.93 a serve at New World · 15 of 19 ingredients priced

About $29.56 of ingredients used for 6 serves.

$57.94 across 3 shops · 15 of 19 items priced · $5.10 more for bigger packs, 54% spare for later

New WorldBest choice

$29.57

missing 4 items

you'll pay $63.25 · 53% of it spare

Pak'nSave

$36.40

missing 4 items · $6.83 more

you'll pay $65.26 · 44% of it spare

Woolworths NZ

$29.99

missing 5 items

you'll pay $58.41 · 49% of it spare

Buy at New World$24.43

dried chickpeas

$5.87/kg

need 450 g2 × Delmaine Premium Chickpeas 1kg 390 g$1.79

New World$5.87/kg$1.79·Woolworths NZ$2.00·Pak'nSave$7.15/kg$4.79

olive oil

$2.00/100ml

need 90 mlPams Pure Olive Oil 100ml 1 L$9.99

New World$2.00/100ml$9.99·Pak'nSave$1.80/100ml$5.00·Woolworths NZ$8.95

kosher salt

$0.02/10g

need 12 gPams Iodised Table Salt 1 kg$1.59

New World$0.02/10g$1.59·Pak'nSave$0.01/10g$1.49·Woolworths NZ$1.79

flat-leaf parsley

$3.49/10g

need 1 bunchMrs Rogers Naturals Eco Parsley 8g$2.79closest match

New World$3.49/10g$2.79·Pak'nSave$3.99·Woolworths NZ$4.50

tomatoes

$13.30/kg

need 300 gCampari Vine Tomatoes 1kg 300 g$3.99closest matchreal special

New World$13.30/kg$3.99·Woolworths NZ$4.95·Pak'nSave$18.30/kg$5.49

large cucumber

$2.49

need 1 itemStandardreal special 1 pack assumed, quantity unknown (size unknown)

New World$2.49·Woolworths NZ$3.00·Pak'nSave$5.00

Buy at Woolworths NZ$17.95

ground cumin

$2.10

need 5 gGreggs cumin ground 40 gclosest matchreal special

Woolworths NZ$2.10·Pak'nSave$0.93/10g$2.59·New World$0.70/10g$2.79

ground coriander

$2.10

need 5 gGreggs coriander ground 10g 30 greal special

Woolworths NZ$2.10·Pak'nSave$0.86/10g$2.59·New World$0.93/10g$2.79

cayenne pepper

$2.60

need 0.5 tspGreggs cayenne pepper ground 40gclosest match

Woolworths NZ$2.60·New World$0.93/10g$2.79·Pak'nSave$0.66/10g$5.00

red onion

$3.80

need 30 gWoolworths Fresh Vegetable onions red 1 kgclosest matchreal special

Woolworths NZ$3.80·Pak'nSave$3.99/kg$3.99·New World$4.99/kg$4.99

tahini

$8.00

need 90 gMacro Organic unhulled tahini 375 g

Woolworths NZ$8.00·Pak'nSave$2.66/100g$7.99·New World$2.83/100g$8.49

Buy at Pak'nSave$15.56

paprika

$0.74/10g

need 2.5 gMasterFoods Smoked Paprika 35 g$2.59

Pak'nSave$0.74/10g$2.59·Woolworths NZ$2.60·New World$0.82/10g$2.79

lemons

$4.99/kg

need 2 itemsLemons 1kg$4.99 1 pack assumed, quantity unknown (sold by weight)

Pak'nSave$4.99/kg$4.99·New World$5.49/kg$5.49·Woolworths NZ$5.98

pita breads

$3.59

need 6 itemsPams White Round Pita Bread 8 itemsclosest match

Pak'nSave$3.59·New World$3.79·Woolworths NZ$4.69

pine nuts

$6.27/100g

need 35 gPams Pine Nuts 70 g$4.39

Pak'nSave$6.27/100g$4.39·New World$6.99/100g$4.89·Woolworths NZN/A

Not priced

yellow onions · 2 items
garlic cloves · 4 items
vegetable broth · 950 ml
plain yogurt · 240 g

Method

Soak the chickpeas (optional, but it saves a lot of cooking time): cover with plenty of water at room temperature for up to 24 hours; even 3 hours helps. Using canned chickpeas instead (four 425 g cans)? Skip this and use only 350 ml broth.
Heat the oven to 375°F (190°C). In a large heavy pot such as a 4-litre Dutch oven, heat 60 ml olive oil over medium-high heat. Add the onions and cook for 5 minutes, until they begin to soften. Add 3 of the garlic cloves and cook 3 to 4 minutes more, until everything is wilted. Add the cumin, coriander, paprika, cayenne, a few gratings of lemon zest and the salt and cook for 1 minute.
Add the drained chickpeas and the broth (for chickpeas that weren't soaked, add 240 ml water too). Bring to a boil and boil for one full minute, then cover and transfer to the oven.
Bake until the chickpeas are firm-tender: 45 minutes for chickpeas soaked 24 hours, up to 75 minutes for a 2 to 3 hour soak, about 1 1/2 hours for unsoaked (check from 50 minutes on and add liquid if needed), or 15 minutes for canned.
Meanwhile, make pita chips: separate the pita layers and cut into wedges. Arrange on a large baking sheet, brush with the remaining 2 tablespoons olive oil and sprinkle with salt. Bake alongside the chickpeas for 10 to 15 minutes, tossing occasionally, then cool.
Toast the pine nuts on a baking sheet in the oven for about 5 minutes, tossing once or twice.
Tomato-cucumber salad: chop the tomatoes and cucumber into very small pieces and mix with the finely chopped red onion. Dress to taste with olive oil, lemon juice, salt and pepper.
Lemon-tahini yogurt: whisk the tahini with the juice of 1 lemon, the remaining garlic clove and 4 tablespoons water until smooth. Whisk in the yogurt a quarter at a time and season with salt.
Serve and let everyone assemble: pita chips first, then the baked chickpeas, a dollop of yogurt sauce, the tomato-cucumber salad, parsley, pine nuts and an extra sprinkle of paprika, plus hot sauce if you like.