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Curry Chickpeas and Zucchini with Garlic Dill Sauce
Curry Chickpeas and Zucchini with Garlic Dill Sauce
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Ingredients
- 1 can chickpeas (drained)
- 1 large zucchini, sliced into ½ inch thick rounds
- ½ tbsp Morton & Bassett Garam Masala
- ½ tbsp Morton & Bassett Curry
-
1 ½ tbsp Morton & Bassett Garlic Powder
-
½ tbsp Morton & Bassett Onion Powder
- 1 ¼ cups fresh dill
- 1 lemon, juiced
- 1 ½ cups Greek yogurt
- ¼ cup cooking oil
- 1 tsp salt
Directions
- Line a baking sheet with parchment paper and add chickpeas.
- Drizzle with 1 tbsp of cooking oil and season with salt, M&B Garam Masala, M&B Curry, ½ tbsp M&B Garlic Powder, M&B Onion Powder and toss.
- Spread into a thin layer and bake at 400 degrees for 30 minutes or until crispy.
- While chickpeas are baking, in a bowl combine greek yogurt, lemon juice, 1 tbsp M&B Garlic Powder, 1 cup chopped dill, and a pinch of salt, mixing well.
- In a skillet, heat remaining cooking oil and add in zucchini rounds, flipping halfway through until golden brown.
- Spread a thick layer of your yogurt sauce onto a serving dish and top with zucchini rounds, baked chickpeas, and ¼ cup chopped dill. Enjoy!