Stashcook: Meal Planner & Recipe Keeper

Mediterranean Chickpea and Artichoke Platter Recipe

Stashcook

This dish is a tasty mix of chickpeas, artichokes, and crispy bread, all layered with a creamy lemon-tahini sauce. It's topped with toasted almonds and fresh parsley for a delicious crunch and a pop of color. It's a fun meal that looks fancy but is easy to make!

Ingredients

2 x (400 g) cans of chickpeas, drained
4 whole wheat pita breads
1 tsp ground cumin
1 x (280 g) jar of artichoke hearts, drained and quartered
3 tbsp slivered almonds
1 tsp smoked paprika
500 g plain Greek yogurt
1 lemon, juiced
2 tbsp tahini paste
1 handful of fresh parsley, chopped
3 tbsp olive oil
Sea salt to taste

Method

1
Heat 1 tbsp of olive oil in a pan over medium heat. Add the slivered almonds and toast until golden brown. Stir in the smoked paprika and remove from heat.
2
In a bowl, whisk together the Greek yogurt, lemon juice, tahini paste, and a pinch of sea salt until smooth. Add water if needed to reach a pourable consistency.
3
Cut the pita breads into roughly 2cm squares. In a separate pan, heat 2 tbsp of olive oil over medium heat and fry the pita squares until crispy and golden. Remove and set on a paper towel to drain, then sprinkle with sea salt and ground cumin.
4
In the same pan, add the quartered artichokes and fry until they are golden brown on the cut sides.
5
To assemble the platter, create a base layer with half of the crispy pita squares. Spoon half of the yogurt sauce over the pita, then scatter half of the chickpeas and artichokes on top.
6
Repeat the layering with the remaining pita, yogurt sauce, chickpeas, and artichokes.
7
Finish by drizzling the toasted almond and paprika oil over the top and garnishing with chopped fresh parsley.

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