Spiced Chickpeas with Yogurt and Dukkah
This savory parfait, adapted from Marisa May, owner of New York's SD26 restaurant, is the ultimate power breakfast. This dish can also be deconstructed and served beside roast lamb or with pita for a light lunch.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons Marash Chili
- 1 teaspoon ground cumin
- 2 cups cooked Ceci di Controne
- 3/4 cup fresh tomatoes, puréed
- 1/3 cup water
- 1/2 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- salt & pepper
- 1 1/2 cups Greek yogurt
- 1 1/2 tablespoons Dukkah
- 1 tablespoon chopped mint
In a medium skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent, 5-7 minutes. Add Marash and cumin and sauté for 30 seconds, until fragrant.
Add cooked chickpeas, tomato purée and water, stirring to combine. Bring mixture to a boil, cover and reduce heat to low. Let simmer 15 minutes, then add lemon zest and lemon juice. Let simmer uncovered for another 5 minutes, until sauce thickens slightly. Season with salt and pepper to taste.
Divide yogurt evenly into four ramekins. Spoon chickpeas over yogurt and top with a sprinkle of dukkah and chopped mint. Serve warm or at room temperature.