Lamberts Achiote Chickpeas & Chevre
Lamberts Achiote Chickpeas & Chevre is a vibrant and flavorful dish that combines achiote-infused chickpeas with fresh vegetables, tangy goat cheese, and a refreshing yogurt-cucumber sauce. Served with warm pita or flatbread, this dish is perfect for a light and satisfying meal.
Ingredients
- 2 fresh pitas or similar flatbread
- ½ cup olive oil
- 1 tablespoon achiote paste
- 2 cups canned chickpeas , drained
- 2 large tomatoes , halved
- 1 cup large red onion , diced
- 4 garlic cloves , thinly sliced
- 2 tablespoons fresh oregano leaves
- 1 teaspoon medium heat chili powder
- 3 large handfuls spinach
- black pepper
- 1 cup goat cheese
- ¼ cup Greek yogurt
- ½ English cucumber , grated and strained completely
- 1 lemon
- white pepper
Wine Pairing
- Trajadura
Instructions
- HEAT an oven to 500°F while letting the goat cheese come to room temperature.
- ADD oil and achiote paste to a small pot or pan and bring to a simmer. Stir and remove from heat. Let steep in a warm place for at least an hour. Strain and reserve.
- PLACE the tomatoes on a tray and season with a little salt and black pepper, roast in the oven until caramelized on the top and bottom. They should dry out a little.
- REMOVE from the oven and let come to room temperature. Once cool, quarter and reserve.
- ADD the goat cheese, yogurt and grated cucumber to a bowl and stir to incorporate. Season with some lemon zest, salt and white pepper and reserve.
- HEAT a large sauté pan to high heat. Add ¾ of the achiote oil and the onions. Cook until they begin to color and add the garlic add chickpeas. When the garlic starts to brown and the chickpeas are cooked, toss to incorporate.
- SPRINKLE the mixture with the chili powder and cook for a minute, tossing to coat the peas. Add the tomatoes and cook for another minute. Lower the heat and stir in the spinach. Remove from the heat and season with salt, pepper and a squeeze of lemon juice. Stir in the oregano.
- WARM or grill the flatbread and cut into wedges.
- SPREAD the chevre yogurt into a circle on a large plate or medium platter. Mound the chickpea mixture on top of the yogurt and serve the bread on the side with some lemon wedges.
- SPRINKLE with some more oregano and drizzle with the remaining achiote oil.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 7gCholesterol: 20mgSodium: 400mgPotassium: 800mgFiber: 8gSugar: 8gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 3mg
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