Oven-Roasted Pak Choi with Crispy Chickpeas and Lemon-Garlic Yogurt
Pak choi traded the wok for the oven, and it's not complaining.
- Prep time: 15 minutes
- Cook time: 25 minutes
Pak choi is often associated with Asian cuisine, but it's just as happy in a hot oven. The leaves turn golden and crispy at the edges while the stems stay tender and melt-in-your-mouth.
Ingredients
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pak choi
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chickpeas
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olive oil
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cumin
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paprika powder
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yogurt
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clove of garlic
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lemons
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whole almonds
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bulgur
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flat-leaf parsley
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chilli flakes
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salt and pepper
Recipe steps
Prepare the chickpeas
Preheat the oven to 220°C. Drain the chickpeas (keep the water, see tips!), then dry them thoroughly in a clean tea towel: the drier they are, the crispier they get. Toss them in a bowl with 2 tbsp of oil, cumin, paprika, 1/2 tsp of salt and pepper. Spread them on a baking tray in a single layer.
Prepare the pak choi
Cut each pak choi into quarters lengthwise. Wash them by gently separating the leaves, then drain and dry them carefully. A wet leaf steams instead of browning. Toss them in a large dish with the remaining oil, a pinch of salt and pepper.
Bake in two stages
Bake the chickpeas for 25 min, shaking the tray halfway through. At the halfway point (after about 13 min), add the pak choi on a second tray, cut side up, for 10 to 12 min. The leaf edges should be golden and crispy, the stems tender. Add the almonds to the chickpea tray for the last 5 minutes.
The yogurt sauce
Meanwhile, mix the yogurt with the grated garlic, lemon zest and the juice of half a lemon. Season with salt and pepper, taste: it should be nice and tangy. Roughly chop the herbs and toasted almonds.
The bulgur (if serving)
Pour the bulgur into a bowl with 1/2 tsp of salt, cover with 300 ml of boiling water, cover with cling film and let it swell for 10 min. Fluff with a fork and drizzle with olive oil.
Plate up
Spread a ladle of yogurt on the bottom of each plate, add the bulgur, place the roasted pak choi on top, scatter with crispy chickpeas, almonds, herbs and chili. A final squeeze of lemon and dig in while it’s still crunchy!
Tips and variations
- Tip: a hot oven and an uncrowded tray are key: otherwise, no crunch. Two trays are better than one overcrowded one.
- Tip: eat the chickpeas the same day, as they soften as they cool.
- Cheese twist: crumble feta or grilled halloumi on top.
- Spice twist: swap cumin and paprika for za’atar or ras el hanout.
- Indulgent twist: replace the yogurt with hummus. You can also add roasted sweet potato or carrots to the chickpea tray.
- Vegan twist: use soy or coconut yogurt, plain and unsweetened.
Anti-waste tips
Chickpea water: don’t throw it away! This “aquafaba” can be whipped like egg whites to make meringues, mousse or vegan mayonnaise. Keep it in the fridge for 3 days, or freeze it in ice cube trays.
Wilted herbs: chop them finely, pack them into ice cube trays with a little olive oil and freeze: you’ll have herb cubes ready to toss into a pan or soup.
Yogurt past its date: yogurts have a best before date, not a use-by date. A few days later, if it’s been stored properly and smells fine, it’s perfect for this sauce. Any pak choi scraps or damaged leaves can go into a stock or soup.
