Chickpea Raita

Name: Chickpea Raita
Cook time: 10 min
Total time: 40 min
Yield: Makes 1 1/2 cups
Ingredients: 1 cup whole-milk plain yogurt; 1/2 cup drained canned chickpeas, rinsed; 1/2 cup diced (1/3 inch) plum tomato; 1/2 teaspoon cumin seed, toasted; 2 tablespoons chopped fresh mint (optional); naan or flatbread

By Lillian Chou

March 9, 2010

Half a can of chickpeas left over from the Moroccan–Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

Recipe information

Total Time
40 min
Yield
Makes 1 1/2 cups

Ingredients

1 cup whole-milk plain yogurt

1/2 cup drained canned chickpeas, rinsed

1/2 cup diced (1/3 inch) plum tomato

1/2 teaspoon cumin seed, toasted

2 tablespoons chopped fresh mint (optional)

Accompaniment:

naan or flatbread

Preparation

Stir together ingredients with 1/4 teaspoon each of salt and pepper and chill, covered, at least 30 minutes and up to 1 day. Season with salt.

TagsCondiment Indian South Asian Asian Chickpea Bean and Legume Vegetable Yogurt Dairy Mint Herbs & Spices Snack Starter Dinner Nut Free Vegetarian Raw 5 Ingredients or Fewer Make Ahead No-Cook Gourmet

Recipe notes

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