Greek Nachos

AuthorAmy RD, LDNCategoryDinnerDifficultyIntermediate

Braised Chickpeas

 1 lb Dried Chickpeas (See notes for alternative options)

 1 tbsp Olive OIl

 1 Onion (medium)

 4 Garlic cloves

 2 tsp Paprika

 2 tsp Ground Cumin

 ¼ tsp Garam Masala (Optional)

 ¼ tsp Cayenne Pepper

 ½ tsp Lemon Zest

 2 tsp Kosher Salt

 4 cups Vegetable Broth

Pita Chips

 2 Pita Bread

 2 tbsp Olive Oil

 ½ tsp Kosher Salt

Veggie Salad

 1 Cucumber, peeled, seeded and chopped

 1 pt Cherry Tomatoes, sliced in half

Toppings

 Greek Yogurt

 Kalamata Olives

 Feta Cheese

 Hot Sauce (Optional)

Braised Chickpeas

1

Sort and rinse your dried chickpeas. (If using canned skip this step.)
Fill a large bowl with 6 cups water, pour chickpeas into bowl and soak overnight.

2

Heat oven to 375° F
Drain your soaked chickpeas, set aside.

3

In a large dutch oven or large study pot, heat 1 tbsp olive oil over medium heat
Add sliced onion to pan, sautee until slightly browned
Lower the heat to medium-low and add minced garlic. Sautee for 1-2 minutes until fragrant
Add the spices, salt and lemon zest to garlic and onions. Sautee for 30 seconds.
Add vegetable stock to pot
Add in soaked chickpeas or canned chickpeas, stir mixture together
Bring to boil then turn off heat and put lid on the pot
Put dutch oven into your preheated oven and bake for 45 minutes to 1 1/2 hours, depending on the chickpeas you are using. (If you are using canned, it should take around 45 minutes for the chickpeas to soak up the yummy liquid. If you are using dry, soaked chickpeas it will take closer to an hour to an half and half for the beans to soak up the liquid.)

4

Once the liquid has been absorbed by the chickpeas they are done. Remove from the oven and set aside.

Toppings

5

Slice your pita bread into triangles, drizzle 1 tbsp olive oil and 1/8 tsp salt over top. (Skip this step if you bought pre-made pita chips!)
Bake pita chips in the oven with your chickpeas for 8-10 minutes. Keep an eye on them as they burn easily!

6

For the vegetable topping:
Slice 1 pint cherry tomatoes in half lengthwise
Peel, seed and chop cucumber to 1 inch chunks

7

Serve with Greek yogurt, feta cheese, kalamata olives and hot sauce as desired

To Plate:

8

Set pita chips on plate, top with dollops of Greek Yogurt, then braised chickpeas, cucumber and tomatoes, feta, kalamata olives and hot sauce.
Enjoy!!

Notes:

9

You can make this as simple or complicated as you'd like. Using canned chickpeas and store bought pita chips makes this a week-night winner!

*This recipe was inspired by several Greek Nacho style recipes and including SmittenKitchen's braised chickpeas.