Warm Chickpeas on Curry Leaf Yogurt
While this recipe requires soaking beans and sprouting them, it truly is much better for you, and hence worth the wait. Sprouting makes chickpeas incredibly digestible (no more bloating and gas!), and makes micronutrients more bio-available. Also it's such a fun process to sprout anything.
This dish is perfect for scooping up by the spoonful, or with bread. The chickpeas are Ceci Neri variety from Italy and deeply reminiscent of Kala Chana from India. This recipe is so reminiscent of my childhood evenings. It was my favorite 4pm after-school snack. Hearty, toothy, chewy and perfect for that pre-dinner craving! Drizzle a lemon, garnish with cilantro for extra zing.
✦ Ingredients
- 1/2 bag Rancho Gordo Ceci Neri Black Garbanzo Beans
- 1 large Red Onion
- 1/2 bunch Cilantro
- 2 tomatoes
- A kitchen towel and mixing bowl (for sprouting)
- 1-2 tbsp Olive Oil
- Salt, to taste
- Zesty Coriander
- Curry Leaf PODI
- Greek Yogurt
✦ Instructions
- Soak Black Chickpeas for a day, let them fully swell up
- Drain them and put them in a wet cloth in a mixing bowl and set it aside for 2 days for fully grown sprouts
- Sautee diced onion in 1-2 tbsp Olive Oil
- Once onions are golden, add diced tomatoes. Let this mixture turn into a paste, add sprouted chickpeas
- Add 1-2 perfect PODI spoons of Zesty Coriander and Curry Leaf
- Mix thoroughly. Serve on Curry Leaf PODI flavored Greek Yogurt
