You could roll up this pantry-quick filling in a burrito, but we like it plopped in the center of warm nan or flatbread, topped with the cool yogurt sauce and a drizzle of olive oil.
If you're not a bell pepper fan, substitute thinly sliced carrot sticks or shreds from the grocery store salad bar.
Serve with a crunchy carrot-daikon or jicama slaw.
- 2 medium cloves garlic
- Kosher salt
- 1 medium red onion
- 1 small red, yellow or orange bell pepper (may substitute 1 cup thinly sliced or shredded carrot sticks from a grocery store salad bar)
- Leaves from 8 stems cilantro
- Two 15-ounce cans no-salt-added chickpeas
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon sweet paprika
- 4 store-bought naan or flatbread (may substitute your favorite burrito wraps)
- Freshly ground black pepper
- 1/2 seedless English cucumber
- 7 ounces plain low-fat or nonfat Greek-style yogurt
Preheat the oven to 400 degrees. Have a large baking sheet at hand.
Mince the garlic with a pinch of salt; use the flat blade of a chef’s knife to work the garlic so it softens and breaks down. Cut the onion in half, then into very thin half-moons. Stem and de-rib the bell pepper, then cut the flesh into very thin slices. Finely chop the cilantro. Drain the chickpeas to yield about 4 cups.
Heat the oil in a large skillet, preferably nonstick or well-seasoned cast-iron, over medium heat until the oil shimmers. Add the garlic, coriander and cumin; cook for 3 minutes, stirring, until the garlic is fragrant. Stir in the chickpeas, crushed red pepper flakes and 1/4 teaspoon of the paprika; cook for 8 minutes, stirring, until the chickpeas are coated and heated through. Drizzle lightly with oil (up to 1 tablespoon), then use a potato masher to mash about half of the spiced chickpeas so the mixture is nubbly and thickened. Stir in up to 1/4 cup water to make the mixture creamy.
Meanwhile, place the nan on the baking sheet. Drizzle lightly with the oil. Warm them in the oven while the remaining vegetables cook; they will turn lightly golden.
Use a spatula to shove the chickpea mixture to the edges of the skillet. Add the onion and bell pepper; cook for 3 or 4 minutes, until the onion has softened and the bell pepper is crisp-tender. Season with salt and pepper to taste. Stir in most of the cilantro and remove from the heat.
Peel the cucumber half, if desired, then grate it on the large holes of a box grater to yield a scant 1 cup; place in a medium bowl, along with the yogurt and the remaining 1/4 teaspoon of paprika. Stir to form a thick sauce. Season with salt and pepper to taste.
Place a warm nan on each plate. Spoon equal amounts of the chickpea mixture on each one, then top with some of the cucumber yogurt. If desired, drizzle each portion with a little oil. Sprinkle with the remaining cilantro. Serve warm.
Adapted from "Anna Getty's Easy Green Organic," by Anna Getty (Chronicle, 2011).
Tested by Bonnie S. Benwick.
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