Baked chickpeas with pita chips and yogurt from Smitten Kitchen by Deb Perelman

  • pita bread
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute sumac for paprika, and harissa or hot sauce for cayenne.

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Notes about this recipe

  • Eat Your Books

    Can substitute sumac for paprika, and harissa or hot sauce for cayenne.

  • anniecc on May 28, 2023

    We really enjoyed this. There are quite a few components but none were time consuming. I didn’t have cucumbers so I just used some chopped fresh tomato and parsley. The tahini and yogurt sauce was a key part of the dish but made rather a lot.

  • AnnikaCooks on January 11, 2022

    Made a great winter version with pomegranate arils in lieu of the tomato cucumber relish, it was absolutely lovely this way.

  • cucinahalcon on November 21, 2018

    This is one of my family's favorite dinners. We make this as a healthy meal for large groups. Great vegetarian option, it can be eaten warm or at room temperature.

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