Baked Chickpeas with Tahini Sauce

February 24, 2016

These Baked Chickpeas with Tahini Sauce are flavorful, hearty, and healthy making for the perfect meal. Plus, with a few simple condiments, these deep, earthy baked chickpeas are paired perfectly with bright, creamy, tart, crunchy elements creating a perfectly balanced dish.

For the Chickpeas:

1 pound dried chickpeas
4 tbs olive oil
2 medium onions halved, and sliced
3 cloves of garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp sumac
½ tsp ground red pepper or harissa
the zest of one lemon
2 tsp kosher salt (or more if you are using low-sodium broth)
4 cups vegetable broth

For the Tahini Sauce

6 tbs tahini
1 clove of garlic, crushed
juice of one lemon
1 cup of plain yogurt
4 tbs water
salt to taste

For the Cucumber Salad

1 large English cucumber or 2 or 3 Persian cucumbers diced
2 medium tomatoes diced
lemon juice
olive oil
salt and pepper to taste
chopped fresh mint
chopped fresh parsley

Additional Condiments:

Warmed, toasted pita bread

For the Chickpeas: Cover the dried chickpeas with water in a large bowl. Soak for 24 to 12 hours. Heat the oven to 375 degrees F. In a large stock pot or dutch oven, heat the oil over medium...
See the full directions on my site

Nutritions

Calories
2173

Sodium
9119mg
379% DV

Fat
129g
198% DV

Protein
85g
171% DV

Carbs
226g
77% DV

Fiber
66g
266% DV