What started as a humble plan to finish off some pita bread and aioli somehow spiraled into a full-blown feast! (Honestly, I blame the chickpeas for being too fun to roast.) This recipe is a mix-and-match adventure featuring crispy chips, crunchy fresh veggies, roasted goodness, and a chili-yogurt dip that ties it all together. Perfect for when you want to elevate your dinner game without too much fuss.
Ingredients
(This recipe serves 2)
For the Roasted Chickpeas:
- 1 can of chickpeas (washed and drained)
- 1 garlic clove (thinly sliced)
- 1 tsp coriander powder
- 1 tsp cumin (jeera) powder
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp chaat masala
- Salt and crushed black pepper (to taste)
- Olive oil (a drizzle)
- Fresh coriander (optional, but pretty!)
For the Fresh and Roasted Veggies:
- 2 carrots
- 1 small cucumber
- 3 celery sticks
- 1 capsicum (bell pepper)
- ½ onion
- ½ tomato
- Olive oil (for roasting)
- Salt and pepper (to taste)
For the Prawn Tapas:
- 200g prawns (room temperature)
- 2 garlic cloves (finely chopped)
- 1 tsp paprika
- ½ tsp chili flakes
- Olive oil or butter
- Salt (to taste)
- Juice of ½ a lemon
- Fresh parsley or mint (finely chopped)
For Serving:
- Pita bread chips (toasted or baked)
- Store-bought aioli
- Chili yogurt dip (mix yogurt, chili powder, and a dash of garlic powder for a quick fix!)
Steps
1. Roast Those Chickpeas
- Heat a pan over medium heat and drizzle in some olive oil.
- Add the garlic slices and cook until aromatic (not raw, but not too brown).
- Toss in the chickpeas, followed by the spices: coriander, cumin, paprika, chili powder, chaat masala, salt, and pepper.
- Cook on medium heat, tossing every 5–10 minutes, until the chickpeas are crunchy. (About 20 minutes did the trick for me!)
- Finish with a drizzle of olive oil and garnish with fresh coriander (unless you forget, like me).
2. Fresh and Roasted Veggie Prep
- Chop the fresh veggies: slice carrots, capsicum, and celery into 3-inch sticks; cut cucumber and tomato into cubes; and slice the onion into half-moon slices.
- Preheat the oven to 200°C.
- Toss carrots, capsicum, and onion in olive oil, salt, and pepper, then roast them.
- Place the carrots in the back, then capsicum, and then add the onions. Roast for 12–15 minutes until they reach your preferred texture. (I like my onions slightly caramelized and carrots a little charred!)
3. Prawn Tapas Magic
- In the same pan (hopefully chickpea-free by now), heat olive oil or butter with chili flakes and garlic.
- Toss the prawns with paprika and salt, then add them to the pan. Cook until they turn opaque and white, with a slight golden edge (about 3–4 minutes).
- Remove from heat, drizzle with lemon juice, add olive oil, and finish with fresh parsley or mint.
4. Toast the Pita Chips
- Cut 2 pita breads into triangular chips. Feeling adventurous? Toss in some bread cut into squares—it’s the easiest addition! Coat everything in olive oil, a sprinkle of salt, and Za’atar spice for that irresistible flavor. Spread them out on a baking tray and roast in the oven for 10 minutes at 200°C until crispy and golden.
5. Assemble Your Feast
- Lay out your crispy pita chips, roasted chickpeas, fresh veggies, roasted veggies, and prawn tapas.
- Pair with store-bought aioli and the easy chili yogurt dip.
Serve everything family-style for a mix-and-match dinner that’s healthy, fun, and packed with flavor. Enjoy!
P.S. Don’t forget to pour yourself a drink—looks like I might have!
KanakSi 