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Crisped Chickpeas, Zucchini, Herbs and Garlic Yogurt

July 14, 2021

Serves 2

Here's yet another shout out to Deb Perelman of Smitten Kitchen, who makes magic with this simple dish. I am once again obsessed and make this frequently. I changed a few minor things, but with this recipe, simplicity is vital. I wouldn't fool with it too much. The chickpeas are crispy at the edges and creamy on the inside. Once I drain them, I make sure to set the chickpeas on a dish towel to dry and rub them gently with another towel before cooking them. The drier they are, the better chance they have of getting crispy. The zucchini is sautéed until just sweet, and it's all nestled upon a gentle swipe of garlic-infused Greek yogurt. A drizzle of lemon zest and juice and a sprinkle of salt and red pepper flakes, and you too will be hooked. I promise. I'm on my home now to eat the leftovers.


1/2 cup Greek yogurt

1 small garlic clove, minced

fine sea salt

1/4 cup extra-virgin olive oil (plus more for zucchini)

2 15-ounce cans chickpeas, drained, rinsed, and peeled (if you have it in you), dried

1/4 teaspoon garam masala

red pepper (I used Aleppo)

zest of 1 lemon

1 pound zucchini, rinsed, dried, thinly sliced

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

juice of 1/2 lemon


Stir together the yogurt, garlic, and salt and set aside.

In a large sauté pan, heat the olive oil over medium-high heat and add chickpeas and garam masala. Stir gently and cook for approximately 10 minutes. The chickpeas will start to pop and spatter in the heat of the oil; use a splatter screen if you have one. When the chickpeas are crispy and golden, remove with a slotted spoon onto a paper towel lined plate and season immediately with the salt, red pepper, and lemon zest.

Meanwhile, check the pan. If there's little to no oil remaining, add a few more tablespoons. Turn the heat to medium, add the zucchini (they won't all fit in a single layer, don't worry), and let them sizzle for a few minutes until the bottom slices turn golden. Then flip them over, cook for a few minutes, and continue this until the zucchini starts to break down and change color, about 10 - 15 minutes depending on the size of your pan and how high your heat is. When ready, sprinkle with a pinch of salt.

Swipe a generous spoonful of the yogurt onto each plate. Top with the chickpeas and zucchini, followed by the fresh herbs and a spritz of lemon juice. Amazing! If you make this, please leave a comment. Enjoy!

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