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 Tomatoes|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Published on July 4, 2008
Refreshing dish of chickpeas served in a creamy spiced tomato yogurt — simple and cooling on a warm summer day