Yogurt with Tomatoes and Chickpeas
Here is an easy everyday yogurt relish. I like to use a good whole-milk yogurt here, but if you prefer a low-fat variety it would work well too. My cherry tomatoes were on the larger side so I cut each into eight portions. Use more if they are smaller and just quarter them. Serve with most Indian meals or eat by itself as a snack.
Recipe information
Yield
serves 3¿4
Ingredients
1 1/4 cups plain yogurt
1/4 teaspoon salt, or to taste
Freshly ground black pepper
1 tablespoon very finely chopped red onions or shallots
1 cup drained cooked chickpeas (canned are fine, organic canned are best)
About 3 large cherry tomatoes, cut into 8 pieces each
1 tablespoon chopped cilantro
1/16-1/4 teaspoon cayenne pepper
Preparation
Put the yogurt in a bowl. Beat lightly with a whisk or fork until smooth. Add all the other ingredients. Stir to mix. Adjust seasonings as needed.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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