Occasionally, I mix up a batch of these chickpeas and keep them in the fridge to eat as a snack (with vegetables) or a quick sandwich (stuffed into warm pita bread). This recipe makes a lot; it can be halved if you like.
As with all canned legumes, rinse the chickpeas thoroughly to take away the tinned taste.
2 cans of chickpeas (about 400 grams each)
2-3 shallots, minced
1 1/2 tsp curry powder
300 grams whole milk yogurt
1/2 tsp grated ginger
50ml fresh lime juice
A few drops each of Tabasco and Worcestershire sauce
Finely minced red bird's-eye chillis
A handful of fresh coriander
Fine sea salt and freshly ground black pepper
Harissa or chilli sauce
Drain the chickpeas and rinse them under running water, then drain again. Dry thoroughly with a clean kitchen towel.
Mince the shallots, put them in a colander and rinse under cold water (this makes them taste sweeter). Pat dry with paper towels.
Put the curry powder in an unoiled skillet set over a low flame. Stir constantly until it becomes toasted and fragrant. Don't let it burn. Scrape the curry powder into a bowl and allow to cool.
Mix the yogurt with the shallots, curry powder, ginger, lime juice, Tabasco, Worcestershire sauce and salt and pepper. Gently fold in the chickpeas and chopped chillis. Taste for seasoning and adjust as required.
Leave at room temperature for at least an hour so that the flavours have time to develop, then taste again and season accordingly.
Just before serving, chop the coriander and gently add to the mix.
Warm the pita bread in a toaster, cut the pieces in half and stuff with the chickpeas, adding harissa or chilli sauce to taste.