Sautéed chickpeas and vegetables on yogurt-tahini-lemon sauce

Ingredients (Serves: 2)

• Chickpeas (can, drained)360 g
• Cauliflower200 g
• Zucchini160 g
• Bell pepper120 g
• Red onion80 g
• Carrots120 g
• Orange120 g
• Olive oil24 g
• Ground cumin3 g
• Sweet paprika3 g
• Greek-style yogurt140 g
• Tahini (sesame paste)30 g
• Lemon40 g
• Garlic4 g

Method

1. 1

   Drain and dry the chickpeas well. Cut the cauliflower into small florets and the courgette, pepper and carrot into small chunks, the onion into slices and the orange into 4 wedges.

2. 2

   Toss the chickpeas and vegetables in a bowl with the cumin, the paprika and salt.

3. 3

   Heat the oil in a large frying pan over medium-high heat and fry the carrot, the cauliflower and the onion for 8 minutes, stirring often.

4. 4

   Add the chickpeas, the courgette, the pepper and the orange wedges and fry for 8 minutes more until the chickpeas are crisp and everything is golden.

5. 5

   Mix the yogurt with the tahini, the lemon juice, the crushed garlic, 2 tablespoons of water and a pinch of salt until smooth.

6. 6

   Spread the sauce on a plate, pile the chickpeas and vegetables on top and squeeze over the orange.

Nutrition per serving

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