Curry Tomatoes and Chickpeas with Cucumber Yogurt
Similar to the satisfying blend of chana masala and raita, this dish delights in its contrasts: tender chickpeas and tomatoes, gently sautéed with spices until fragrant, rest atop a refreshing bed of crunchy cucumber yogurt. The cooking is quick; simply sauté the tomatoes and chickpeas until they soften and release their fragrant spices.Spoon this aromatic mixture over a swirl of yogurt with cucumber, garlic, lemon, and fresh herbs. As the warm topping melds with the yogurt, it creates a creamy texture. Serve with rice, focaccia, or flatbreads like roti or doubles to enjoy every bit of its delicious flavors.
Ingredients
- 1 ½ cups full-fat Greek or Indian yogurt
- 3 Persian or mini seedless cucumbers finely chopped
- ¼ cup basil or mint leaves finely chopped, plus more for serving
- 1 garlic clove finely grated
- 1 lemon
- Salt and black pepper
- ¼ cup extra-virgin olive oil
- 1 pint cherry tomatoes
- 1 15-ounce can chickpeas, drained, rinsed and shaken dry
- 1 ½ 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
Instructions
- In a medium bowl, mix together yogurt, cucumbers, basil, garlic, and zest from half of the lemon. Season with salt and pepper to taste. Refrigerate until Step 3. Cut the lemon into wedges for serving.
- Heat oil in a large skillet over medium heat until shimmering. Add tomatoes and cook, shaking occasionally, until they brown and start to burst, about 3 to 5 minutes. Stir in chickpeas and curry powder, then season with salt and pepper. Cook until fragrant and most tomatoes have burst, about 2 to 4 minutes. Remove from heat and adjust seasoning with salt and pepper.
- Spread yogurt evenly on a platter or in a wide shallow bowl. Top with the cooked tomatoes and chickpeas, followed by additional basil leaves and pistachios, if desired. Serve with lemon wedges for squeezing over. Enjoy immediately with rice or flatbread.
Notes
Tip: If you don’t have curry powder, substitute with ½ teaspoon each of ground turmeric, cumin, and coriander, plus a pinch of cayenne