Chickpeas in a Mint Yogurt Sauce

A dish that combines hot and cold, with a creamy texture and playful spice. Pairs great with your favorite rice.

Ingredients

serves 2

Chickpeas

This recipe starts with either already cooked or canned chickpeas.

1 can/15 oz - Chickpeas

1 clove of garlic - minced

1/2 small - Onion

Spices

1 Tbsp Ground of whole Cumin

1 tsp Allspice

1 tsp Ground Ginger

1 tsp Paprika

1tsp Garlic & Onion powder (if not using fresh)

Aleppo Pepper (optional for finishing)

Mint Yogurt Sauce

(requires a blender)

.5oz - Fresh Mint leaves

7oz / 200g Greek Yogurt (2% or 5% Fat)

Lemon

Lime

1/2 a Jalapeno pepper or 1 serrano pepper (Optional)

Spices

1 tbsp olive oil

1 tsp Cumin

1 tbsp Ginger

1 tsp Garlic powder

Salt

Instructions

1. Prepare the mint yogurt sauce by stripping the mint leaves from their stalks, and combining all of the ingredients in a blender. Blend thoroughly. Add water if needed to get the blend going. The result should have a tart, zesty flavor along with the mint. Set aside in a bowl and refrigerate.

1. The chickpeas are cooked without oil, to allow for a nice contrast with the mint sauce. To start, add the chickpeas to a sauce-pan set to medium-high heat. If using a can, retain a few Tbsp of canning liquid, or add water.

2. If using fresh onion and garlic, add to the chickpeas with the water.

3. Add spices and allow for the liquid to reduce, while stirring the chickpeas.

4. Optionally, to add more heat, you can add some chile pepper - like ground cayenne.

To serve:

Add 2 spoonfuls of chickpeas to a bowl, then gently pour the mint yogurt sauce around it, and top with aleppo pepper and/or mint. Rice can be added to the bowls as well. The pictures in the blog post appear to be more soup-like than reality. Add mint yogurt to your liking.