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.
