Blog>Labneh with Spiced Chickpeas Recipe> Share EmailLabneh with Spiced Chickpeas Recipe25 November 2020This recipe is inspired by Yotam Ottolengi and was published in Delicious magazine. We love finding new ways to use our products, if you don’t want to add the extra steps to make the spiced chickpeas, simply strain the yoghurt, add a clove of crushed garlic, salt and pepper and a good squeeze of lemon and serve as a dip.Ingredients500g Little River Estate Greek-style yoghurt50g unsalted butter2 tsp olive oil400g can chickpeas, rinsed, drained2 tsp plain flour3 garlic cloves, chopped2 tsp black mustard seeds3 curry leaf sprigsCrisp flatbread, to serveMethodLine a sieve with muslin or a clean Chux cloth. Combine yoghurt and a pinch of salt in the sieve, then set over a bowl to drain in the fridge overnight. If you are not making the chickpeas simply add the garlic and lemon the next day and serve.To make the spiced chickpeas:Melt the butter and oil in a frypan over medium heat. Toss chickpeas in flour to coat, then add to pan and cook, stirring frequently, until crisp and golden.Add the garlic and mustard seeds and cook, for 1-2 minutes until fragrant. Add the curry leaves and cook for a further 30 seconds or until crisp. Drain on a paper towel.Spread the labneh over a serving plate. Spoon fried chickpeas and curry leaf mixture over the labneh. Serve with flatbread and lemon wedges. Share Email
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