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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