Fried Chickpeas with Yogurt Sauce & Herby Breadcrumbs
Ingredients: chickpeas, plain coconut yogurt, lemon, garlic, salt · 25 min cook time · 600kcal · ₩12,000
Ingredients
1can chickpeas, 150g plain coconut yogurt, 1ea lemon, 4cloves garlic, 1pinch salt, 1pinch pepper, 50ml olive oil, 50g Panko breadcrumbs, 10g parsley, 1large shallot, 2ea dried red chilies
Instructions
1. Drain and rinse the can of chickpeas, then pat them very dry.
2. Prepare the yogurt sauce: combine plain coconut yogurt, lemon zest, lemon juice, grated garlic, salt, and pepper. Taste and adjust seasoning. Refrigerate until ready to use, saving remaining lemon zest.
3. Make the Gremolata breadcrumbs: heat olive oil in a frying pan over medium-low heat. Add Panko breadcrumbs and stir occasionally, then frequently once they start to turn golden brown (3-4 minutes).
4. Stir in parsley, reserved lemon zest, a pinch of salt, and pepper into the breadcrumbs. Stir constantly for 30-60 seconds until fragrant, then remove from heat.
5. Wipe the pan clean. Add a generous amount of olive oil to the pan over medium heat. Once simmering, add thinly sliced shallot and a pinch of salt. Cook for 2.5-3 minutes until edges just start to color.
6. Add the dried chickpeas to the pan and toss well in the oil. Drizzle in another tablespoon of olive oil for extra crispness. Season with salt and pepper.
7. Add three smashed garlic cloves and two lightly snipped dried red chilies to the pan. Stir and shake occasionally for 8-10 minutes until chickpeas are golden brown and shallots are deeply caramelized.
8. To plate, smear a thick layer of yogurt sauce across a plate or shallow bowl. Pile the fried chickpeas on top and finish with the Gremolata breadcrumbs.
Source: Watch the original video