chickpea bake

INGREDIENTS

• 3 cups chickpeas, soaked overnight

• 2-3 flatbread rounds

• 200g butter

• 300g plain yoghurt

• 5 cloves garlic

• 1 teaspoon tahini

• 100g slivered almonds

• Parsley, finely chopped, to garnish

• 3 teaspoons coarse salt

• 1 teaspoon sweet smoked paprika, to garnish

STEPS

1. Fill a saucepan with water to cover the chickpeas by about 5cm. Bring to the boil and cook about half an hour until softened - timing varies with chickpea size, so check every 15 minutes and keep them covered with water.

2. Preheat the oven to 250C.

3. Melt some butter. Brush the flatbread with butter and place on the oven racks to lightly toast, checking regularly so it doesn’t burn.

4. Once lightly toasted, remove to a tray. Melt more butter, drizzle over the baked bread and sprinkle with salt. Turn down the heat and bake a further 5 minutes.

5. Meanwhile, pound the garlic with some coarse salt in a mortar and pestle until it makes a smooth puree. Stir the garlic into the yoghurt with the tahini until well combined.

6. Remove the bread from the oven and break into chip-sized pieces. Drain the hot chickpeas with a ladle and add to the bread, covering the tray with a 2cm layer of chickpeas. Add a thick layer of the yoghurt mixture and sprinkle with paprika.

7. In a frying pan, toast the slivered almonds in the remaining butter until caramelised. Immediately pour over the cold yoghurt - it should make a “tsh” sound when the hot butter hits.

8. Sprinkle with parsley and enjoy.