Spicy Chickpea Chat

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On the streets of Bombay, this snack is made fresh and served in leaf cups.Plus: More Appetizer Recipes and Tips

By Jehangir Mehta

November 2003

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Recipe Summary

active:

20 mins

total:

1 hr 20 mins

Yield:

Makes 4 cups

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

Directions

Step 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.

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