Serves 4 · 25 minutes
Ingredients
- 2 x 400g tins chickpeas, drained
- 4 banana shallots, thinly sliced
- 120ml olive oil
- 2 tsp cumin seeds
- 1 tsp sweet paprika
- 200g Greek yoghurt
- 1 lemon
- 30g parsley and mint, chopped
- 200g cooked grains, to serve
Method
- Fry the shallots in the oil over medium heat for 12–15 minutes until deep golden. Lift out onto kitchen paper and salt them.
- Toast the cumin in 3 tbsp of the shallot oil, add the chickpeas and paprika and cook for 6 minutes until starting to crisp.
- Mix the yoghurt with the lemon zest, half the juice and a pinch of salt.
- Spoon grains into bowls, top with chickpeas, yoghurt, herbs and the crispy shallots. Finish with the rest of the lemon juice.
