Feta: chickpeas and yogurt (recipe)

Ingredients:

Cooked chickpeas

Toasted pita bread

Yogurt

Tahini

Salt

Smashed! Garlic

Few drops of vinegar

Cumin

Paprika

Toasted slivered almonds

Extra virgin olive oil

Pomegranate seeds (optional)

  1. Layer the toasted pita bread on a nice, presentable serving dish so that the bottom of the dish is covered into bite size pieces of bread.
  2. Mix yogurt, some tahini (enough to taste the tahini but not completely overwhelming the yogurt), vinegar, smashed! garlic (enough to get a garlic breath, ha…eat a bunch of parsley after and you will banish the bad breath), and salt in a bowl.
  3. Add chickpeas over the bread with some of the water left over from cooking the chickpeas (if they came from a can, rinse them and boil in some water, just to make them warm, and then use some of that liquid for the bread so it can get moist but not too mushy).
  4. Spread the yogurt mixture over the chickpeas.
  5. Drizzle e.v.o.o., sprinkle cumin and paprika over the dish.  Then the slivered almonds on top and pom seeds if you have any.

It is a dish eaten warm or at room temperature.

If we have any leftover, we do eat it cold…told you it was easy!

Say Bismillah and share the goodness!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s