Chickpea Raita Recipes

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CHICKPEA RAITA



Chickpea Raita image

Half a can of chickpeas left over from the Moroccan-Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

Provided by Lillian Chou

Time 40m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1 cup whole-milk plain yogurt
1/2 cup drained canned chickpeas, rinsed
1/2 cup diced (1/3 inch) plum tomato
1/2 teaspoon cumin seed, toasted
2 tablespoons chopped fresh mint (optional)
naan or flatbread

Steps:

  • Stir together ingredients with 1/4 teaspoon each of salt and pepper and chill, covered, at least 30 minutes and up to 1 day. Season with salt.

QUICK CHICKPEA RAITA



Quick Chickpea Raita image

One of my inventions. This is a very quick raita to put together. This recipe can be served with northern Indian or Middle Eastern foods. A good way to add protein to a vegetarian meal.

Provided by Andtototoo

Categories     Asian

Time 7m

Yield 5-6 serving(s)

Number Of Ingredients 6

2 cups plain yogurt
1/2 cup water
1/2 teaspoon garlic powder
1 teaspoon dried mint
salt, as needed
15 ounces canned chick-peas, rinsed and drained

Steps:

  • In a serving bowl put the yogurt.
  • Add the water and stir to blend. If you like an extra thick raita, either reduce the water or leave it out all together.
  • Stir in the garlic powder, mint and salt.
  • Add the chickpeas and mix until everything is well blended.
  • Cover and chill in the fridge to allow time for the flavors to marry before serving.
  • Optional: If you have the time, lightly fry the rinsed and drained chickpeas for about 5 minutes in 1 Table. of oil, before letting them cool and adding them to the recipe.

Nutrition Facts : Calories 172.5, Fat 4.3, SaturatedFat 2.2, Cholesterol 12.7, Sodium 326.2, Carbohydrate 26, Fiber 4.2, Sugar 4.6, Protein 8.1

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