Ottolenghi-inspired labneh with fried chickpeas in garlic butter

Ingredients

Add Ingredients to Shopping list

The following ingredients have 4 Servings

• 500g thick Greek-style yoghurt
• 50g unsalted butter
• 2 tsp olive oil
• 400g can chickpeas, rinsed, drained
• 2 tsp plain flour
• 3 garlic cloves, chopped
• 2 tsp black mustard seeds
• 3 curry leaf sprigs
• Crisp flatbread, to serve

Instruction

• Line a sieve with muslin or a clean Chux cloth. Combine yoghurt and a pinch of salt in the sieve, then set sieve over a bowl. Chill overnight to drain.
• Place the butter and oil in a frypan over medium heat and cook until melted. Toss chickpeas in flour to coat, then add to pan and cook, stirring frequently, for 8 minutes or until crisp and golden.
• Add the garlic and mustard seeds, and cook, tossing pan, for 1-2 minutes until fragrant. Add the curry sprigs and cook for a further 30 seconds or until crisp. Drain on paper towel.
• Spread the labneh over a serving plate. Spoon fried chickpeas and curry leaves over the labneh. Serve with flatbread and lemon wedges to squeeze over.