Spiced Yogurt with Chickpeas and Tomatoes


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Spiced Yogurt with Chickpeas and Tomatoes

This cooling and refreshing dish 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
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

Preparation: 10 minutes
Cooking time: 25 minutes

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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 ground cayenne
  • fresh ground black pepper
Instructions:
  • Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. 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 (or the liquid from the can if using).

  • 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 (if using liquid from a can of cooked chickpeas, add another 1/2 cup of water). 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

5 comments:

Anonymous 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. :)

Hetal said...

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

Gattina Cheung said...

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

Aparna Balasubramanian said...

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

Anonymous said...

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

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