Spiced Chickpea Bake with Roasted Brussels Sprouts and Tahini Yogurt Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease an approximately 20 cm / 8-inch round or square baking dish with a little of the olive oil.

2. 2

   In a bowl, toss the Brussels sprouts with half of the red onion, 1 minced garlic clove, 1 1/2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 20 minutes at 220 °C / 425 °F, stirring halfway through.

3. 3

   While the vegetables roast, make the base. In a food processor, pulse the cooked chickpeas with the rolled oats, 2 eggs, Parmesan cheese, the remaining 2 garlic cloves, 1 tablespoon olive oil, the lemon zest, 1 tablespoon lemon juice, the remaining cumin, the remaining smoked paprika, red pepper flakes, 1/2 teaspoon salt, and the remaining black pepper. The mixture should be thick and slightly textured, not fully smooth.

4. 4

   Transfer the chickpea mixture to the prepared dish and press it with a spoon into an even layer. Bake for 15 minutes at 220 °C / 425 °F.

5. 5

   Remove the dish from the oven, arrange the roasted Brussels sprouts and onion on top, pressing lightly so they adhere to the base. Return to the oven and bake 5 more minutes at 220 °C / 425 °F so everything sets together.

6. 6

   Meanwhile, in a bowl mix the Greek yogurt, tahini, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, and a pinch of salt. If it is too thick, add 1 tablespoon water and stir until smooth and creamy.

7. 7

   Let the bake rest for 5 minutes out of the oven. Finish with the remaining parsley on top and serve hot or warm with the tahini yogurt cream on the side or spooned over. If desired, add a little extra grated Parmesan when serving.