Yogurt with Tomatoes and Chickpeas

Name: Yogurt with Tomatoes and Chickpeas
Yield: serves 3¿4
Ingredients: 1 1/4 cups plain yogurt; 1/4 teaspoon salt, or to taste; Freshly ground black pepper; 1 tablespoon very finely chopped red onions or shallots; 1 cup drained cooked chickpeas (canned are fine, organic canned are best); About 3 large cherry tomatoes, cut into 8 pieces each; 1 tablespoon chopped cilantro; 1/16-1/4 teaspoon cayenne pepper

December 9, 2011

Here is an easy everyday yogurt relish. I like to use a good whole-milk yogurt here, but if you prefer a low-fat variety it would work well too. My cherry tomatoes were on the larger side so I cut each into eight portions. Use more if they are smaller and just quarter them. Serve with most Indian meals or eat by itself as a snack.

Recipe notes

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