baked chickpeas with pita chips and yogurt
Nothing against , all tangy sauced and full of smoky burnt end drippings — hi , get here quick please — but I hardly see why navy beans get to have all of the fun. Where are the baked kidney beans, black-eyed peas and gigantes? Baking is a phenomenal way to cook dried beans and a great way to make something more complex of canned ones; when you start considering flavors, the sky, nay, is the limit. I want slow-baked in a big casserole, scooped with tortilla chips. I want baked black beans heaped over tostones, braised white beans over Catalan-style tomato bread and I want what we had for dinner last night for the first time all over again, because it was perfect.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 22 ingredients — the other 8 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
| Harissa | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Relish | not in our table | 0 |
| Salad | not in our table | 0 |
| Sumac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound dried chickpeas (garbanzo beans) or 4 15-ounce cans cooked chickpeas
- 1/4 cup olive oil
- 2 medium yellow onions, halved and thinly sliced
- 3 cloves of garlic, peeled and minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika or
- 1/2 teaspoon cayenne, spoonful of harissa or a couple shakes of your favorite hot sauce (all adjusted to your heat preference)
- Few gratings fresh lemon zest
- 2 teaspoons coarse sea or kosher salt (what I used for lightly salted broth, use more for unsalted, less for salted or canned beans)
- 4 cups vegetable broth (for dried but soaked chickpeas), 1 1/2 cups vegetable broth (for cooked chickpeas)
- 1 cup or more of water (will likely only need if beans weren’t pre-soaked)
- (all instructions below)
- Fresh pitas for pita chips
- Big handful of parsley (or a mix of parsley, cilantro and mint would be good too)
- 1/4 cup pine nuts
- Tomato-cucumber “relish” salad
- Lemon-tahini yogurt or plain yogurt
- Additional paprika or sumac for sprinkling