Curry Tomatoes and Chickpeas With Cucumber Yogurt Recipe

Name: Curry Tomatoes and Chickpeas With Cucumber Yogurt Recipe
Ingredients: 1½ cups full-fat Greek or Indian yogurt; 3 Persian or mini seedless cucumbers, finely chopped; 1/4 cup basil or mint leaves, finely chopped, plus more for serving; 1 garlic clove, finely grated; 1 lemon; Salt and black pepper; 1/4 cup extra-virgin olive oil; 1 pint cherry tomatoes; 1 (15-ounce) can chickpeas, drained, rinsed and shaken dry; 1½ teaspoons curry powder (see Tip); 3 tablespoons raw (or roasted and salted pistachios), coarsely chopped (optional); Rice, focaccia or flatbread such as roti or doubles, for serving

"Much like the combination of chana masala and raita, this dish’s appeal lies in the contrasts: soft and warm chickpeas and tomatoes rest atop a layer of cool and crunchy cucumber yogurt The cooking happens quickly; sauté small tomatoes and chickpeas just until softened and fragrant with spices, then pile the mixture onto a swirl of yogurt that’s zesty with chopped cucumbers, garlic, lemon and herbs The yogurt will loosen under the topping’s warmth and weight, so serve with rice, focaccia or flatbread such as..."

INGREDIENTS

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1½ cups full-fat Greek or Indian yogurt

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3 Persian or mini seedless cucumbers, finely chopped

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1/4 cup basil or mint leaves, finely chopped, plus more for serving

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1 garlic clove, finely grated

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1 lemon

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Salt and black pepper

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1/4 cup extra-virgin olive oil

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1 pint cherry tomatoes

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1 (15-ounce) can chickpeas, drained, rinsed and shaken dry

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1½ teaspoons curry powder (see Tip)

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3 tablespoons raw (or roasted and salted pistachios), coarsely chopped (optional)

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Rice, focaccia or flatbread such as roti or doubles, for serving

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