Crispy Chickpea, Leek and Kasseri Diamonds with Warm Roasted Red Pepper and Preserved Lemon Dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper. Brush the paper with 1 tablespoon (15 ml) olive oil.

2. 2

   Heat a skillet over medium heat with 1/2 tablespoon (7 ml) olive oil. Add the chopped leek, a pinch of salt, and 1 chopped garlic clove. Cook for 4 to 5 minutes until the leek is tender. Remove from the heat and let it cool slightly.

3. 3

   Place the chickpeas in a large bowl and mash them with a fork or masher until coarse, leaving some small chunks for texture.

4. 4

   Add the sautéed leek, grated kasseri cheese, breadcrumbs, beaten egg, ground cumin, black pepper, and 1/2 teaspoon salt to the bowl. Mix well until a compact mixture forms. If it feels too wet, add a little more breadcrumbs.

5. 5

   Transfer the mixture to the prepared tray and press it into a rectangle about 1.5 cm thick. Brush the top with 1/2 tablespoon (7 ml) olive oil.

6. 6

   Bake for 12 minutes at 220 °C / 425 °F. Remove the tray, carefully cut the slab into diamond shapes with a knife or spatula, separate them slightly, and brush again with the remaining 1/2 tablespoon (7 ml) olive oil.

7. 7

   Bake for 10 to 13 minutes more at 220 °C / 425 °F, until the diamonds are golden and crisp at the edges.

8. 8

   Meanwhile, make the dip. In a small skillet over medium heat, add the roasted red pepper, the remaining garlic, smoked paprika, honey, and 1 teaspoon olive oil taken from the total if a little remains on the spoon, or simply using residual oil from the pan. Cook for 2 to 3 minutes until hot and fragrant.

9. 9

   Transfer the warm pepper mixture to a blender cup or small processor. Add the Greek yogurt, preserved lemon, and a pinch of salt. Blend until thick and smooth.

10. 10

    Serve the crispy diamonds hot, sprinkled with fresh parsley, alongside the warm roasted red pepper and preserved lemon dip.