CookEat Recipe
Chickpeas and Bell Pepper with Mint Yogurt
Roasted chickpeas, bell pepper and artichoke hearts are served on baguette toasts spread with mint yogurt. A light scattering of toasted breadcrumbs finishes the topping.
Method
Steps
Step 1
Heat the oven to 200°C. Use canned chickpeas and artichoke hearts in water, weighed after draining and rinsing. Wash, seed and dice the bell pepper; quarter the artichoke hearts.
Step 2
Toss the chickpeas, peppers and artichokes with 2 tablespoons olive oil in a roasting dish. Roast for 20–25 minutes, stirring once, until the pepper is tender.
Step 3
Toast the breadcrumbs with the remaining tablespoon oil in a pan over medium heat for 3–5 minutes until golden. Wash and chop the mint and mix it with both yogurts.
Step 4
Slice the baguette and toast on a tray for 5–8 minutes. Spread the mint yogurt onto the toasts, spoon the warm vegetables on top and scatter with breadcrumbs. Divide into six portions and serve immediately.
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