Recipe Manager
Home
Add Recipe
Calendar
Grocery List
Pantry
Import
Edit Recipe
Title
*
Description
Much like the combination of chana masala and raita, this dish’s appeal lies in the contrasts: soft and warm chickpeas and tomatoes rest atop a layer of cool and crunchy cucumber yogurt. The cooking happens quickly; sauté small tomatoes and chickpeas just until softened and fragrant with spices, then pile the mixture onto a swirl of yogurt that’s zesty with chopped cucumbers, garlic, lemon and herbs. The yogurt will loosen under the topping’s warmth and weight, so serve with rice, focaccia or flatbread such as roti or doubles to sop up the lushness.
Ingredients
(one per line)
1½cups full-fat Greek or Indian yogurt 3Persian or mini seedless cucumbers, finely chopped 1/4cup basil or mint leaves, finely chopped, plus more for serving 1garlic clove, finely grated 1lemon Salt and black pepper 1/4cup extra-virgin olive oil 1pint cherry tomatoes 1(15-ounce) can chickpeas, drained, rinsed and shaken dry 1½teaspoons curry powder (see Tip) 3tablespoons raw (or roasted and salted pistachios), coarsely chopped (optional) Rice, focaccia or flatbread such as roti or doubles, for serving
Directions
In a medium bowl, stir together the yogurt, cucumbers, basil, garlic and zest of half the lemon. Season to taste with salt and pepper. Refrigerate until Step 3. Cut the lemon into wedges for serving. In a large skillet, heat the oil over medium until shimmering. Add the tomatoes and cook, shaking occasionally, until browned in spots and starting to burst, 3 to 5 minutes. Add the chickpeas and curry powder and season with salt and pepper. Cook, stirring occasionally, until fragrant and most of the tomatoes have burst, 2 to 4 minutes. Turn off the heat and season to taste with salt and pepper. On a platter or in a wide shallow bowl, spread the yogurt into an even layer. Top with the tomatoes and chickpeas, followed by more basil leaves and the pistachios, if using. Serve with the lemon wedges for squeezing over. Serve right away, with rice or a flatbread.
Notes
If you don’t have curry powder, use ½ teaspoon each of ground turmeric, cumin and coriander and a pinch of cayenne.
Source URL
Image URL
Upload Photo
(JPEG, PNG, or WebP, max 10MB)
Prep Time (min)
Cook Time (min)
Servings
Rating
—
1 — ★
2 — ★★
3 — ★★★
4 — ★★★★
5 — ★★★★★
Difficulty
—
Easy
Medium
Hard
Cuisine
Categories
(comma-separated)
Nutritional Info
(optional)
+ Add Row
Save Recipe
Cancel
0
timers