This warm spiced chickpea dish with preserved lemon and feta is a flavorful and satisfying keto-friendly recipe. The combination of spices adds depth to the chickpeas, while the tanginess of preserved lemon and the creaminess of feta cheese elevate the dish to a whole new level.
Ingredients: 1 can chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt to taste. 1/4 preserved lemon, finely chopped. 1/4 cup crumbled feta cheese. Fresh cilantro leaves for garnish.
Instructions: Preheat the oven to 400F 200C. In a bowl, toss chickpeas with olive oil, cumin, coriander, paprika, cayenne pepper, and salt until evenly coated. Spread chickpeas on a baking sheet in a single layer. Bake for 20-25 minutes or until chickpeas are crispy, shaking the pan halfway through. Remove chickpeas from the oven and transfer to a serving dish. Sprinkle preserved lemon and crumbled feta over the chickpeas. Garnish with fresh cilantro leaves before serving.
Prep Time: 10 minutes
Cook Time: 25 minutes
Churches in Scotland