Herby Spiced Chickpeas on Homemade Labneh w/ Za'atar Flatbread
Spiced Chickpeas on labneh
1 can chickpeas, drained and rinsed
2 crushed cloves of garlic
1 tsp ground turmeric
1 tsp ground cumin
4 tbsp olive oil
sea salt
pepper
a few shakes of chili flakes
1 cup freshly chopped herbs of choice: parsley, basil, coriander, mint
Labneh
500ml plain yoghurt
pinch of sea salt
Preheat your dutch oven or a heavy-based pan and add your chickpeas, crushed garlic, and oil. Season with salt, pepper and chili flakes. Cook until crispy and golden - it should take about 20 minutes. Remove from the heat and stir in herbs.
To make your labneh; this takes around 48 hrs to get it extra thick and creamy. Line a large mixing bowl with a layered cheese cloth and pour your yoghurt into it. Pick up the edges and tie a not at the top. Place the yoghurt in the cheesecloth into a sieve and then place it back into your mixing bowl. Set aside in the fridge for 48 hrs or until your ready to serve.
To severe, spread your labneh over a plate and top with the crispy herby spiced chickpeas, a few wedges of lemon and a good drizzle of olive oil 🍋A yummy option is to also add roasted cauli and carrots too 👌🏽
Golden, crispy and a little bit spicy; these pan-fried chickpeas with cumin, turmeric and fresh herbs are perfectly balanced by the tart, yet creamy texture of labneh. This labneh is made over 48-hours through a slow straining process - of course, store-bought is almost always easier, and alternatively, you could opt for greek yoghurt instead. But there’s just something rewarding about labouring over something that doesn’t necessarily provide instant gratification, but a deep sense of accomplishment at the end, for the way it’s been transformed from one state to another.
An easy summer evening dish (as long as you start on the labneh a few days in advance, of course), accompanied by za’artar flatbread fresh from the oven.
METHOD:
Preheat your dutch oven or a heavy-based pan and add your chickpeas, crushed garlic, and oil. Season with salt, pepper and chili flakes. Cook until crispy and golden - it should take about 20 minutes. Remove from the heat and stir in herbs.
To make your labneh; this takes around 48 hrs to get it extra thick and creamy. Line a large mixing bowl with a layered cheese cloth and pour your yoghurt into it. Pick up the edges and tie a not at the top. Place the yoghurt in the cheesecloth into a sieve and then place it back into your mixing bowl. Set aside in the fridge for 48 hrs or until your ready to serve.
To severe, spread your labneh over a plate and top with the crispy herby spiced chickpeas, a few wedges of lemon and a good drizzle of olive oil 🍋A yummy option is to also add roasted cauli and carrots too 👌🏽
Za’atar flatbread
1 tsp yeast
1 cup spelt flour
4 1/2 cups bread flour
1 tsp salt
Za’atar seasoning
1 tsp dried thyme
2 tsp sumac
1 tsp sesame
S&P
In a large bowl, combine yeast with 600ml of warm water (yeast won’t activate if the water is too hot or too cold!) and stir to dissolve the yeast. Set aside for 10 mins or so. Add the spelt flour and 1 cup of your bread flour and stir to combine. Cover with a tea towel and stand for an hour.
After an hour, sprinkle a tsp of salt and add another cup of bread flour, and stir to combine. Add the remainder of your bread flour and stir to combine. Turn the dough out onto a floured surface and knead for 10 mins. Place the kneaded dough into a lightly oiled bowl and cover with the tea towel again and stand for 2-3 hrs until the dough has doubled. While you’re preparing your bread, make the za’atar by grinding the dried thyme in either a blender or mortar & pestle, and then add the remainder of your ingredients.
Preheat oven to 220 degrees & place a large oven tray in to preheat.
Punch down on your dough and turn out onto a lightly floured surface. Divide into 8-10 circles, flatten into ovals, and cover to let it rise for another 20 minutes. Drizzle each oval with olive oil and dimple with your fingertips. Sprinkle with your Za’atar. Place onto your oven tray (in a few lots if they don’t all fit in) and bake 12-15 minutes or until a bit crispy and browned (not burnt). Serve with herby spiced chickpeas on labneh xx