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2000s Recipes + Menus

Chickpea Raita

Makes 1 1/2 cups
  • Active time:10 min
  • Start to finish:40 min
September 2008
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.
  • 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
  • Stir together ingredients with 1/4 tsp each of salt and pepper and chill, covered, at least 30 minutes and up to 1 day. Season with salt.

Recipe by Lillian Chou

Photograph by Romulo Yanes

Keywords
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