Spiced Chickpeas With Crispy Radishes And Fresh Herbs

1. 1

   Soak the dried chickpeas overnight in a large bowl of cold water. The next day, drain and place in a large saucepan, and cover the water with twice the volume of the chickpeas. Bring to a boil and simmer, skimming off any foam, for about an hour, until very tender. Drain and rinse with cool water.

2. 2

   In a large bowl, toss together the fresh herbs and radishes.

3. 3

   Place a large skillet on the stove-top. Add the olive oil and heat until it sizzles. Add the minced garlic cloves and the garam masala. Cook until the garlic cloves are translucent and the garam masala is golden, about one minute. Add the cooked chickpeas. Toss the chickpeas with the flavored oil until they are fully coated. Remove from the stove-top and allow to cool.

4. 4

   Rinse the lemon. Using a sharp knife or microplane zester, remove the zest, placing it into a small bowl. Slice the lemon and squeeze its juice into the bowl with the zest.

5. 5

   Add the spiced chickpeas to the bowl of prepared fresh herbs and radishes. Toss together to combine. Add the lemon juice, zest, salt and freshly ground black pepper. Toss again to combine.

6. 6

   Divide between 4 serving plates. Garnish with Greek yogurt, if using.

7. 7

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.