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Roasted chickpeas, a bright yogurt and a squeeze of lemon: a quick weeknight bowl.

Scale

Serves 2

Cook mode

Tap ingredients as you go

Step 1

Ingredients

cooked chickpeasPantry1 ½ cups

olive oilPantry2 tbsp

smoked paprikaSpices1 tsp

saltSpices½ tsp

Pat the chickpeas dry, toss them with the oil, paprika and salt, and roast at 220°C (425°F) until crisp and deep gold, shaking the tray once.

Step 2

Ingredients

thick yogurtDairy1 cup

lemon zestProduce1 tsp

chopped dillProduce2 tbsp

garlicProduce1 clove

Stir the lemon zest, dill and grated garlic into the yogurt, with a pinch of salt.

Step 3

Ingredients

Step 1: Roast the chickpeasStep output

Step 2: Whisk the herby yogurtStep output

lemonProduce½

flaky saltSpicespinch

Spread the yogurt in two bowls, pile the hot chickpeas on top, then finish with lemon juice and flaky salt.