Yogurt Bowl Recipe
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Prayani raita (Find near me)
Roast chickpeas (recipe below)
Pickled onions (recipe below)
Olive oil, for drizzling
Roast Chickpeas
1 can (14 oz) chickpeas, drained and rinsed
1 teaspoon salt
¼ pepper
1 teaspoon curry powder
1 teaspoon garlic powder
½ teaspoon ground cumin
1 tablespoon olive oil
Preheat oven to 425 degrees.
Mix the chickpeas with all of the spices and bake on a sheet pan lined with parchment paper for 20-25 minutes, until golden and crispy.
Pickled Onions
1/3 cup red wine vinegar
⅓ cup water
2 teaspoons salt
1 teaspoon sugar
1 teaspoon black peppercorns
1 teaspoon whole coriander
1 red onion, thinly sliced
In a small saucepan, heat all of the ingredients except the onions until the sugar is dissolved and the liquid is just starting to boil. Add in the onions and cook for 5 minutes then take off the heat. Let the onions pickle for at least 30 minutes before using.
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