Indian Spiced Yogurt Chickpeas. Cool, creamy, tangy, exotic. Gluten free, vegetarian. From Blossom To Stem | Because Delicious www.blossomtostem.net
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Indian-spiced Yogurt Chickpeas

In the summer, I love to make the sort of meals that can be tossed together in a big bowl and served at room temperature.  

I get cranky in the heat, and it’s better for everyone if I don’t spend much time standing over a hot stove.

It’s better still if, after everything is done, I can step away from the kitchen with a cool drink in my hand and relax for a while before eating.

Bowl of chickpeas

These Indian spiced yogurt chickpeas are perfect for days like that.

It doesn’t look like much, but it’s something special. It’s fragrant with Indian spices and creamy from the yogurt sauce.

The chickpeas make it feel substantial but the lemon and fresh herbs keep it light. It’s been a staple in my summer kitchen ever since I first learned about it on Dana’s site back in 2009.

Cumin seeds, brown mustard seeds, measuring spoons

It’s incredibly simple to throw together. A kicky blend of brown mustard seeds and cumin and fennel seeds get heated with some coconut oil to make a spice infused oil.

Then the oil and spices get poured over a waiting bowl of chickpeas. Some cooling yogurt and a squeeze of lemon juice go in next, and then the whole thing gets topped with a flurry of sliced green onions and mint.

Mint, lemon, green onion, fennel seeds, cumin seeds, brown mustard seeds

I usually serve this with some fragrant basmati rice, but it’s also great on it’s own or with some naan or tucked into baked sweet potatoes or as a component alongside other Indian-inspired dishes, like these curried sweet potato latkes.

I’ve done some variations on this, sometimes adding cucumber slices or tender leafy greens like spinach. I sometimes add cilantro along with or instead of the mint.

I usually use scallions, but because I had some milder green spring onions on hand I used those this time.

Chickpeas mixed with spiced coconut oil

I like it best with coconut oil, but I’ve also enjoyed it with peanut oil and canola oil and safflower oil, and although I’ve never used it in this, I’m sure ghee would also be delicious here.

Don’t use olive oil in this one. As much as I love it, the flavor is all wrong for this dish.

Chickpeas mixed with yogurt and spiced oil

And it holds up well for leftovers, which makes it a great make-ahead lunch or dinner for later in the week.

It’s an incredibly flexible dish with a great reward to effort ratio.

And, even better, it can wait patiently on the kitchen counter while you pour yourself a cold drink.

Indian-Spiced Yogurt Chickpeas. Cool, creamy, tangy, fragrant. Gluten free, vegetarian. From Blossom To Stem | Because Delicious www.blossomtostem.net
Yield: 4 servings as a main, more as a side

Indian-spiced Yogurt Chickpeas

Indian-spiced Yogurt Chickpeas

These chickpeas are a regular in my summer kitchen. The brown mustard seeds give it a subtly spicy kick, the yogurt gives it a creamy richness, the lemon and mint brighten the flavors. I like this with coconut oil, but any neutral oil will work. It will taste best with full fat yogurt (of course) but it’s also still really good with low or no fat yogurt. I usually make it with Greek yogurt, but it’s also good with thinner yogurt varieties, which simply make it saucier. I usually serve this with basmati rice, but it’s also great with naan or as part of a larger spread of dishes.

Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes

Ingredients

  • 3 cups cooked chickpeas, rinsed and drained, from about 1 cup dried or 2 15-ounce cans
  • 2 tablespoons coconut oil, or peanut oil or other neutral oil
  • 1 teaspoon brown mustard seeds
  • 3/4 teaspoon fennel seeds
  • 3/4 teaspoon cumin seeds
  • 1 cup plain yogurt
  • juice of half a lemon
  • 1 teaspoon kosher salt
  • 1-2 green onions, white and green parts, thinly sliced
  • handful of mint, thinly sliced

Instructions

  1. Place the chickpeas in a large heat safe mixing bowl. Heat the oil in a small saucepan over medium-high heat until shimmering. Add the mustard seeds and cook for about one minute or until they begin to pop. Add the fennel and cumin seeds and cook for about 30 seconds. Remove from heat and immediately pour over the chickpeas. Stir to coat. Add the yogurt, lemon juice, and salt, and stir until the chickpeas are coated. Add the green onions and mint and fold in gently.
  2. Serve at room temperature. (This can be stored overnight in the refrigerator, but bring to room temperature before serving.)

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:Calories: 321 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 3mg Sodium: 630mg Carbohydrates: 39g Fiber: 4g Sugar: 23g Protein: 7g

9 Comments

  • My daughter would love this! She loves chickpeas and yogurt. I have to make this, anything to get a toddler to eat!

    Reply
    • I hope she likes it!

      Reply
  • Oh yum, I know what I’m making for dinner tonight! Chickpeas are a fav around my home! Thanks for sharing this great recipe!

    Reply
    • Thanks, Ashleigh! Let me know how it turns out!

      Reply
  • One word: Yes! 🙂

    Reply
    • 🙂

      Reply
  • This looks super delicious. What a great snack idea!

    Reply
    • Thanks! I think it makes a good meal or side too.

      Reply
  • Bravo! What a great idea! Love this. I’m sure this is incredibly delicious!

    Reply

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