Warm Spiced Chickpeas with Garlic Yogurt

Instructions

1. 1

   Off heat, whisk 500g strained yogurt, 20g minced garlic, and a pinch of salt in a bowl until completely smooth and creamy.

2. 2

   On medium-high heat, toast 300g of sliced pita bread in a dry pan for 3-4 minutes until golden and crispy, then set aside.

3. 3

   On medium heat, warm 30ml olive oil in a pan. Add 800g drained chickpeas, 10g cumin, and 5g sweet paprika, stirring to prevent sticking.

4. 4

   On medium heat, cook the chickpeas for 5 minutes until they are fully heated through and coated in spices, then remove from heat.

5. 5

   On low heat, melt 50g butter in a small pan. Add 5g pul biber, stirring constantly to avoid scorching, until the butter foams red.

6. 6

   Off heat, spread the garlic yogurt on plates, top with warm chickpeas, drizzle with the hot chili butter, and garnish with mint.