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1. Finely chop the onion and garlic. Dice the tomatoes. Roughly chop the fresh cilantro, keeping a small handful aside for garnish. Crumble the feta cheese if not already crumbled.
1 piece yellow onion,
2 clove garlic clove,
2 piece tomato,
0.5 cup feta cheese,
0.1 cup fresh cilantro
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2. Toast the sourdough bread slices until deeply golden and crisp using a toaster or a hot dry skillet. Set aside.
6 slice sourdough bread
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3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, and sauté until softened and lightly golden, about 5 to 7 minutes.
2 tbsp olive oil,
1 piece yellow onion,
0.8 tsp salt
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4. Add the chopped garlic and cook, stirring, until fragrant, about 30 seconds.
2 clove garlic clove
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5. Stir in the ground cumin, ground coriander, garam masala, turmeric powder, and red chili flakes. Toast the spices in the oil for about 30 seconds, stirring constantly so they do not burn.
1 tsp ground cumin,
1 tsp ground coriander,
0.5 tsp garam masala,
0.2 tsp turmeric powder,
0.2 tsp red chili flakes
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6. Add the diced tomatoes and cook, stirring occasionally, until they begin to break down and become saucy, about 3 to 4 minutes.
2 piece tomato
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7. Stir in the cooked chickpeas, salt, and black pepper. Cook, stirring, until the chickpeas are heated through and coated in the masala, about 3 to 5 minutes. Lightly mash some of the chickpeas with the back of a spoon for a slightly creamy texture.
2 cup cooked chickpeas,
0.8 tsp salt,
0.2 tsp black pepper
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8. Turn off the heat and stir in most of the chopped cilantro and the lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
0.5 cup fresh cilantro,
1 tbsp lemon juice
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9. Spread a thin layer of unsalted butter on the hot sourdough slices if using. Spoon a generous layer of the warm masala chickpeas over each slice, pressing lightly so they adhere.
6 slice sourdough bread,
1 tbsp unsalted butter
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10. Top each toast with dollops of plain Greek yogurt and a sprinkle of crumbled feta cheese. Garnish with the reserved cilantro. Serve immediately while the toast and chickpeas are warm.
0.8 cup plain Greek yogurt,
0.5 cup feta cheese,
0.5 cup fresh cilantro
By mansi