Smoky chickpeas with coriander tahini
Smoky roasted chickpeas with creamy coriander tahini make a flavourful plant-based snack or light lunch. Roasted in the oven and seasoned with smoked paprika, Aleppo chili flakes, and a touch of cinnamon, freshened with lemon and fresh coriander.
Ingredients · Servings 4
- 800 g chickpeas, drained and rinsed
- 4 tablespoons olive oil
- 3/4 tsp smoked paprika
- 3/4 tsp Aleppo chili flakes
- 3/4 tsp sweet paprika
- 1/3 tsp ground cinnamon
- 2 tablespoons lemon juice
- 30 g chopped coriander
- 150 g tahini
- 120 ml cold water
- 3 tablespoons lemon juice
- 1 small clove of garlic, pressed
- salty
Method · 30 min
- Start with the tahini sauce. Put the tahini together with the water, lemon juice, garlic, and ⅓ teaspoon of salt in a small bowl. Mix the ingredients together with a spoon or small whisk until well combined and it forms a thick, pourable paste. Taste and add more lemon juice or salt if necessary.
- Now prepare the chickpeas. Preheat the oven to 200°C. Put the chickpeas in a medium bowl with the olive oil, spices, and ¼ teaspoon of salt, and mix well. Spread the chickpea mixture onto a baking sheet lined with parchment paper and roast for 30 minutes, tossing a few times. Remove the chickpeas from the oven, drizzle with the lemon juice, toss, and let cool.
- Blend the tahini sauce and coriander in a blender or food processor for a few minutes until a smooth paste. Just before serving, spread the tahini sauce on a serving plate, spoon the chickpeas into the center, and garnish with a few coriander leaves and a drizzle of olive oil.
