RECIPES WITH YOGHURT
Chickpeas with roasted beetroots in spicy yoghurt sauce
Preparation time: 10 minutes
Cooking time: 30 minutes
INGREDIENTS (serves 4 people)
4 medium beetroots, peeled
300 g boiled chickpeas
1 tbsp sumac
4 tbsp olive oil
1 tsp smoked paprika
Salt
A few mint leaves
For the spicy yoghurt sauce:
400 g STAMOU Plousio yoghurt with 5% fat
1 tbsp lemon juice
1–2 tbsp harissa paste
METHOD
- Preheat the oven to 200oC (in oven fan mode).
- Cut the beetroots into four to six pieces and spread them on a baking tray together with the chickpeas.
- Drizzle with olive oil, and sprinkle with sumac, salt, and smoked paprika.
- Bake for about 30 minutes, and then let them cool a little.
- Place the yoghurt, lemon juice, and 1-2 tablespoons of harissa paste (depending on how hot you want the yoghurt sauce to be) in a bowl and mix well.
- Spread the yoghurt sauce on a platter, and lay the beetroots and chickpeas on top.
- Sprinkle with mint leaves and serve.
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