serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 piece Lebanese bread, split in half and cut into pieces
- 1 tbsp extra-virgin olive oil
- 400 g can chickpeas
- sea salt
- ½ lemon
- 390 g (1½ cups) plain Greek yoghurt
- 1½ tbsp tahini
- 1 tsp toum (or 1 tsp finely crushed garlic)
- 1 tbsp ghee
- 65 g (½ cup) slivered almonds
- ½ bunch chives, finely chopped
Instructions
- Preheat the oven to 200°C.
- Place the Lebanese bread on a baking tray, drizzle with oil, season with salt and bake for 10–15 minutes or until golden.
- Meanwhile, pour the chickpeas and their liquid into a small saucepan. Add a squeeze of lemon juice and ½ teaspoon salt and stir over low heat until warmed through.
- Place the yoghurt, tahini, toum and ½ teaspoon salt in a bowl and stir to combine well.
- Heat the ghee in a small frying pan over medium heat. Add the almonds and stir continuously until golden.
- To assemble, place the toasted bread in the base of a large serving plate and drizzle over a little of the chickpea liquid. Dollop over the yoghurt mixture, then spoon the chickpeas and some more of their liquid over the top. Pour over almonds and ghee.
- Scatter with the chives and an extra squeeze of lemon juice and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
