Chickpea Salad with Spiced Yogurt Dressing

Chickpea Salad with Spiced Yogurt Dressing
Photo by France Ruffenach

Ingredients

  • 1 cucumber, peeled, seeded, and chopped
  • 1 medium-size hot green chile, seeded and finely chopped
  • 1 small yellow onion, cut in half
  • 1 cup plain yogurt
  • 1-½ tsp. whole cumin seeds, toasted and coarsely ground
  • ½ small red onion, chopped
  • ¼ cup finely chopped fresh mint
  • + 9 more ingredients
    • 2 bay leaves, crumbled
    • 3 small potatoes (about 8 oz. total)
    • ¼ cup finely chopped fresh cilantro
    • 1 tsp. whole fennel seeds, toasted and coarsely ground
    • Kosher salt
    • ¼ tsp. turmeric
    • ¼ cup sour cream
    • 1 Tbs. plus 1 tsp. finely chopped fresh ginger
    • 1 cup dried chickpeas, well rinsed (soaked and drained, if you like), or 3 cups canned (see note above), rinsed and drained

In a deep, heavy-based pot, cover the chickpeas with 6 to 8 cups cold water. Add the turmeric, bay leaves, yellow onion, and 1 tsp. salt. Over high heat, bring to a boil; reduce to a gentle simmer, skimming any foam that rises to the surface. Cover and cook until the beans are tender, about 90 mi...

View full recipe at Fine Cooking

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