Spicy Chickpea Chat

On the streets of Bombay, this snack is made fresh and served in leaf cups.

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  • Servings: Makes 4 cups
KEY: Cocktail Party, Holiday Open House, Indian, Appetizers/starters, Beans, Grains & Legumes, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • 1/2 cup plain yogurt
  • 2 medium tomatoes, seeded and cut into 1/2-inch dice
  • 2/3 cup chopped cilantro
  • 1 small sweet onion, finely diced
  • 2 jalapeños, seeded and minced
  • 1/4 teaspoon turmeric
  • One 19-ounce can chickpeas—drained, rinsed and patted dry
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large bowl, mix the yogurt with the tomatoes, cilantro, onion, jalapeños and turmeric. Stir in the chickpeas, season with salt and pepper and refrigerate for at least 1 hour. Serve chilled or at room temperature.
Contributed By Published November 2003

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