Part 2/8:
To begin, drain and rinse the canned chickpeas, then pulse them in a food processor until you achieve small crumbles. Next, mix your spice blend, which includes garlic powder, onion powder, cumin, coriander, cayenne pepper, salt, and black pepper.
In a frying pan heated with olive oil, cook the chickpeas for about eight minutes, allowing them to become nice and golden. During this time, prepare a simple yogurt sauce by mixing creamy coconut yogurt with lemon juice, salt, pepper, and a sprinkle of Aleppo pepper.