Yoghurt Chickpea Bake - Eat Love Share

Yoghurt Chickpea Bake

By on September 1, 2015


chickpeaFor this recipe, we have re-used our Heritage Terracotta Pots as baking dishes. They are the perfect size for a single serve. We recommend making a batch of these when you have some spare time and popping them in the freezer for a simple mid-week meal.

This recipe makes 4 single serves.


  • 2 pita bread rounds
  • 2 tins of chickpeas
  • 1 1/2 cup of Chris’ Greek Style Natural Yoghurt
  • 2 tbsp tahini
  • 2 tsp cumin
  • 2 tsp paprika (plus extra for pita chips)
  • 1 clove garlic crushed
  • 1/2 cup slivered almonds
  • The juice of 1/2 a lemon (plus lemon wedges to serve)
  • Olive oil spray
  • Salt flakes


  • Preheat oven to 180 degrees Celcius
  • In a bowl, combine drained chickpeas, yoghurt, tahini and lemon juice
  • In a frypan, lightly toast garlic, cumin, paprika and almonds. Once lightly toasted and aromatic, remove from heat and add to chickpea mix
  • Spoon the chickpea mix into the terracotta pots, sprinkle with a little extra paprika and bake in the oven for 20-30 minutes, or until lightly brown on top
  • Cut the pita bread into bite sized wedges, spray with oil, sprinkle with salt flakes and paprika to taste and bake in oven for 10 minutes or until golden and crispy
  • Serve the individual chickpea bakes immediately with warm and crispy pita chips and lemon wedges