Chickpea Salad with Spiced Yogurt Dressing
If you use canned chickpeas in place of dried, don't cook them. Add the turmeric and salt to them (but not the onion or bay leaves) and continue with the recipe as directed. Toast the whole spices in a heavy-based skillet just until fragrant; crush them with a mortar and pestle or grind them coarsely in a coffee grinder dedicated to spices.
Ingredients
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1 cup dried chickpeas, well rinsed (soaked and drained, if you like), or 3 cups canned (see note above), rinsed and drained
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1/4 teaspoon turmeric
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2 bay leaves, crumbled
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1 small yellow onion, cut in half
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Kosher salt
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3 small potatoes (about 8 oz. total)
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1 cup plain yogurt
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1/4 cup sour cream
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1 tablespoon plus 1 teaspoon finely chopped fresh ginger
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1-1/2 teaspoons tsp. whole cumin seeds, toasted and coarsely ground
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1 teaspoon tsp. whole fennel seeds, toasted and coarsely ground
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1 medium-size hot green chile, seeded and finely chopped
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1 cucumber, peeled, seeded, and chopped
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1/2 small red onion, chopped
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1/4 cup finely chopped fresh cilantro
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1/4 cup finely chopped fresh mint
Directions
1.
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 teaspoon 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 minutes; let cool in the broth.
2.
In a heavy-based pot, cover the potatoes with salted water. Bring to a boil over high heat and cook until tender, about 20 minutes. Drain. When cool enough to handle, peel and cut them into small cubes.
3.
In a small bowl, combine the yogurt and sour cream. Add the ginger, cumin, fennel, and chile. Mix well.
4.
Drain the chickpeas, discarding the onion and bay leaves. In a serving bowl, combine the chickpeas, potatoes, cucumber, and red onion. Mix in the yogurt dressing, cilantro, and mint and combine well. Let sit for 15 minutes. Taste and add more salt if needed. Serve at room temperature.
Tips:
Make Ahead Tips: The beans can be cooked a day ahead (in fact, the flavor and texture will be even better). Cool the beans to room temperature then refrigerate in their cooking liquid; bring to room temperature before assembling the salad.
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