Spiced Chickpeas With Vegan Yogurt And Toasted Nuts Recipe

About this recipe

A hearty and flavorful vegan dinner featuring spiced chickpeas simmered in a rich broth, served over creamy plant-based yogurt and topped with toasted nuts and fresh mint.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Sunita Lemon Juice Organic
• 50G Pepper Black Ground BWFO
• 150G Roasted Piemonte Igp Hazelnuts, 150G
• - Trs Chick Peas
• 400G Oatly Oatgurt Greek
• - Chilli Powder Rajah
• - Mccormick Cumin Powder
• 400 g Trs Turmeric Powder 400G
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

1. 1. In a deep skillet, heat 2 tablespoons of rapeseed oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, cooking until the onion softens, about 7 minutes.
2. 2. Stir in 1/2 teaspoon chile powder, 1/2 teaspoon ground cumin, 1/8 teaspoon ground turmeric, and a pinch of cayenne pepper. Cook for 1 minute, stirring constantly to toast the spices.
3. 3. Add 1 cup of vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
4. 4. Stir in 1 tablespoon of lemon juice, season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and increase the heat to medium. Cook uncovered for about 3 minutes, stirring occasionally, until the liquid thickens slightly.
5. 5. Meanwhile, toast 1/4 cup of chopped hazelnuts in a small, dry skillet over medium-high heat, stirring frequently, until golden and fragrant, about 4 minutes.
6. 6. To serve, spoon the spiced mixture into serving bowls, then garnish with the toasted hazelnuts and 1 tablespoon of chopped flat parsley.