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1. Pat the chickpeas very dry with paper towels, then transfer them to a large mixing bowl. Finely chop the red onion, parsley, and chives. Halve the cherry tomatoes. Zest the lemon, then cut it in half.
2 can canned chickpeas, drained and rinsed,
12 piece cherry tomatoes,
0.5 cup fresh chives,
0.5 cup fresh parsley,
1 piece lemon,
0.2 piece red onion
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2. Mash the chickpeas with a fork or potato masher until mostly smooth with a few small pieces remaining. Beat the egg lightly in a small bowl, then add it to the chickpeas along with the flour, ground cumin, smoked paprika, half of the chopped parsley, half of the chopped chives, 1 tsp of salt, and 0.5 tsp of black pepper. Mix until a thick, cohesive dough forms that holds together when pressed.
2 can canned chickpeas, drained and rinsed,
1 piece egg,
0.3 cup all-purpose flour,
0.2 cup fresh chives,
0.2 cup fresh parsley,
1 tsp ground cumin,
1 tsp smoked paprika,
1.5 tsp salt,
0.4 tsp black pepper
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3. Divide the chickpea mixture into 4 equal portions. With lightly oiled hands, shape each portion into a compact rectangle about 1.5 cm thick, pressing firmly so there are no cracks. Place the formed patties on a plate and refrigerate while you prepare the other components.
2 can canned chickpeas, drained and rinsed,
5 tbsp olive oil
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4. In a bowl, stir together the yogurt, 2 finely grated or minced garlic cloves, lemon zest, juice from half the lemon, 0.25 tsp of salt, and a pinch of black pepper until smooth. Adjust seasoning to taste and refrigerate until serving.
1.5 cup plain yogurt,
2.0 clove garlic clove,
0.5 piece lemon,
0.4 tsp salt,
0.8 tsp black pepper
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5. Trim the ends from the green beans. Bring a medium pot of salted water to a boil, add the green beans, and cook until crisp-tender, 3 to 4 minutes. Drain and immediately rinse under cold water, then pat dry well with a clean towel.
300 g green beans,
1.5 tsp salt
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6. In a large bowl, whisk together red wine vinegar, 2 tbsp of olive oil, honey, a pinch of salt, and a pinch of black pepper. Add the cooked green beans, remaining chopped parsley and chives, and the sliced red onion. Toss to coat, then gently fold in the halved cherry tomatoes. Set aside to marinate.
300 g green beans,
12 piece cherry tomatoes,
0.2 cup fresh chives,
0.2 cup fresh parsley,
1.5 tsp salt,
0.8 tsp black pepper,
2 tbsp olive oil,
1.5 tbsp red wine vinegar,
1 tsp honey,
0.2 piece red onion
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7. Finely chop or crumble the tortillas into small rough crumbs. Heat 1 tbsp of olive oil in a skillet over medium heat, add the tortilla crumbs, and cook, stirring often, until toasted and crisp, 3 to 5 minutes. Season with a small pinch of salt, then transfer to a plate to cool.
2 piece tortilla,
1.5 tsp salt,
1 tbsp olive oil
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8. In the same skillet, heat 2 tbsp of olive oil and the butter over medium heat. When hot and shimmering, add the chickpea patties and cook until deeply golden and crisp on the first side, 4 to 5 minutes. Carefully flip and cook the second side until equally crisp and heated through, another 4 to 5 minutes. Transfer to a board to rest for 2 minutes, then slice each patty crosswise into thick "steak" strips.
2 can canned chickpeas, drained and rinsed,
2 tbsp olive oil,
1 tbsp butter
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9. Spoon a generous pool of garlic yogurt onto each plate and spread it slightly. Arrange slices of chickpea "steak" in a fan over the yogurt. Mound the herby green bean salad alongside or partially on top. Scatter tortilla crumbs over the chickpea slices for extra crunch, then dot the plates with fresh raspberries and any extra cherry tomatoes. Finish with a squeeze of lemon juice over everything and a final grind of black pepper.
2 can canned chickpeas, drained and rinsed,
1.5 cup plain yogurt,
2 piece tortilla,
300 g green beans,
12 piece cherry tomatoes,
0.5 cup fresh raspberries,
0.5 piece lemon,
0.8 tsp black pepper
By james