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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From 101 Cookbooks site, my love for garbanzo beans pushed me over the edge on this one! It is suggested that you cook dried chickpeas... there is no indication of how long this takes. My prep time is a simple guess! Read more ! Ingredients:
1 tablespoon clarified butter or olive oil or coconut oil |
2 cups cooked chickpeas, patted completely dry |
1 cup leeks, chopped |
1 medium garlic clove, finely minced |
zest of 1 lemon |
1/3 cup plain yogurt, preferably greek |
1 1/2 teaspoons indian-style curry powder or to taste |
scant 1/4 teaspoon fine grain sea salt |
1 to 2 tablespoons warm water |
1/2 cup loosely packed cilantro leaves, chopped |
1/2 cup red onion or spring onions, chopped |
Directions:
1. Heat cooking oil in a large skillet and add chickpeas.
2. Saute over medium high heat, stirring occasionally until they start to turn golden in color.
3. Stir in leeks and cook until chickpeas are more golden and leeks have browned a bit as well, roughly 7 to 10 minutes.
4. At the last minute, stir in the garlic and zest.
5. Remove from heat and set aside.
6. While chickpeas cool, make the dressing by combining the yogurt, curry powder and salt in a small bowl.
7. If you need to thin it out a bit whisk in warm water a little at a time.
8. Taste, adjust and set aside.
9. To serve toss the chickpea mixture with most of the cilantro and most of the onion.
10. Add about 1/2 the dressing and toss again.
11. If you like more dressing, keep adding and tossing until you are pleased.
12. Serve on a platter sprinkled with remaining onion and cilantro.
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