Spiced Yogurt with Chickpeas and Tomatoes


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Spiced Yogurt with Chickpeas and Tomatoes

One of the many delights of Madhur Jaffrey's ethnic cookbooks apart from the astonishing variety of foods and tastes is the simplicity of so many of her recipes. This cooling and refreshing dish adapted only slightly from her World-of-the-East Vegetarian Cooking is no exception to any of these rules, and is a perfect light patio lunch for warm weather on its own or a nice counterpoint to a spicy meal, such as when I served it with a very hot spiced urad dal rice. Even if not for the pleasing taste, the aroma of dry roasted ground cumin — which I substituted for whole seeds — is worth the very small effort of putting this together.


Spiced Yogurt with Chickpeas and TomatoesSpiced Yogurt with Chickpeas and Tomatoes
Recipe by
Adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Cuisine: Indian
Published on July 4, 2008

Refreshing dish of chickpeas served in a creamy spiced tomato yogurt — simple and cooling on a warm summer day

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Ingredients:
  • 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
  • 1/2 teaspoon ground cumin
  • 1-inch piece cinnamon stick
  • 8 whole cloves
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon sea salt
  • 1 1/2 cups plain whole fat yogurt
  • 2 small tomatoes, diced
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon cayenne
  • fresh ground black pepper
Instructions:
  • Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with 3 cups of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours or until the chickpeas are tender but not falling apart. Drain and reserve the cooking liquid.

  • Meanwhile, heat a small frying pan over just less than medium heat. Toss in the ground cumin and dry roast, stirring, until the cumin darkens a couple of shades and acquires a toasted fragrance. Take out of the pan and set aside in a small bowl to cool slightly.

  • Return the cooking liquid from the chickpeas to the saucepan and bring to a boil. Tie the cinnamon, cloves, bay leaf, black peppercorns, fennel seeds and cumin seeds in a cheesecloth bundle. Put the bundle in the water, toss in half a teaspoon of the salt, and turn the heat down to a simmer. Cover and let simmer for 15 minutes.

  • Add the chickpeas and bring the liquid back to a boil. Turn down the heat to low, cover, and simmer for 5 more minutes. Remove from heat and let the chickpeas cool in the liquid. Drain the chickpeas and discard the cheesecloth bundle.

  • Whisk the yogurt in a large bowl until smooth. Combine the chickpeas, tomatoes and parsley with the yogurt. Stir in the roasted ground cumin, cayenne, and fresh ground black pepper to taste.

  • Serve warm, at room temperature, or chilled.

Makes 3 to 4 servings

Spiced Yogurt with Chickpeas and Tomatoes

7 comments:

Ricki said...

That mix of colors and textures looks just heavenly! No plans for lunch on the patio, but I'm thinking this would work just as well anywhere else. :)

TBC said...

That's sounds wonderful...almost like a raita. I'm glad that I finally own one of Madhur Jaffrey's cookbooks.:)

Hetal said...

I have a treat for you in my blog,check it out..

Gattina said...

your chickpeas really look fantastic! I can get frozen (fresh) chickpeas in here, I will try with it someday!

Aparna said...

I have had this dry, as a salad, without the yogurt. This is a great idea. Love yogurt.

eatme_delicious said...

Ooo this is a yummy and different sounding recipe! I don't think I've seen any Indian recipes like it. I tried out a couple of Madhur Jaffrey's recipes a while ago and was disappointed with the results, especially given how long they took to make. But I want to try out this recipe!

Mona said...

Looks delicious and healthy to me! Chickpeas in yoghurt is new to me and I am gonna try this!

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