This recipe is inspired by some of my favorite Middle Eastern dishes, using a combination of some of my favourite Middle Eastern flavours – yoghurt, lemon, zataar, tahini. While it may not be the prettiest dish, it’s ugly DELICIOUS.
Ingredients
Instructions
- Heat olive oil in a heavy bottomed saucepan over medium heat.
- Add onions with a pinch of salt, and saute, stirring occasionally.
- Cook for 5 to 10 minutes or until onions start to brown.
- Add garlic and saute a few minutes more, until garlic is fragrant.
- Add chickpeas and zaatar with a pinch of salt. Stir until heated through.
- Add tahini and ¼ cup of water. Stirring regularly until tahini is heated through, and no lumps remain.
- Turn heat to low and simmer for 5 minutes gently, stirring occasionally.
- Add yoghurt and lemon juice, stir through then remove from heat.
- Taste and adjust salt and pepper as required.
Notes
Serve and garnish with chopped parsley on top. Serve with flat bread & salad, over rice, or as part of a mezze meal. Delicious!
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About the Author: Kate Parker
Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.
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Hello, Kate.
Please clarify the measurement of Zaatar required for the Lemon Zaatar yoghurt chickpeas. 1/4 cup?? Tablespoon?
Thankyou, do much.