This simple Isreali-inspired chickpea dish is creamy and flavoursome but still delicately balanced. A vegan, filling and budget friendly meal, serve it with greens of choice and pita bread.
Course Main Course
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 2people
Calories 383kcal
Cost $6
Ingredients
400gcanned chickpeasdrained and rinsed
1tbspolive oil
1clove of garlicminced
1/4red onionfinely diced
2tspza'atar
1/2tspground cumin
1/8tspturmericoptional, for colour
1/2lemonjuiced
3tbsphulled tahini
1/3cupvegetable stockplus extra as desired
To serve
pita bread
greens of choice
red onionfinely diced
za'atar
Instructions
Heat olive oil in frypan over medium heat.
Add red onion and saute for 2 minutes, then add garlic, za'atar, cumin and turmeric (optional, for colour), stirring constantly. Cook for a further 1 minute.
Add chickpeas and lemon juice to deglaze the pan, then turn off heat.
In a small bowl, mix tahini and vegetable stock until well combined. Pour over chickpea mixture and stir to combine. Add extra vegetable stock if you prefer the sauce to have a thinner consistency.
Serve immediately on pita bread with greens of your choice, top with extra red onion and za'atar if desired.
Video
Notes
This dish was inspired by one of my favourite Melbourne restaurants, Miznon. If you're ever in the area, make sure to check them out for delicious Israeli street food.