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Indian chickpeas and mango lassis

This savory chickpea dish was part of an Indian buffet at a party, but could work nicely as a side dish. Put the finishing touch on an Indian-themed dinner with these mango yogurt smoothies, or whip them up for an afternoon snack.

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Like many familiar family recipes, which are passed on through generations, this recipe is often cooked more by taste than by exact measure. And since I’ve never had the pleasure of tasting the original recipe, I had to use a bit of guesswork and personal guidance from my own taste buds when determining the measurements for most of the spices in this dish. My version of this tasty recipe may not be exactly like my friend’s familiar family favorite, but these savory chickpeas certainly made a delicious addition to our party menu!

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The Gourmand Mom

Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.

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Indian chickpeas
Adapted from a recipe by Rekha Antani

3 cans chickpeas

1 medium onion, coarse chopped

3 vine-ripened tomatoes, coarse chopped

3 cloves of garlic

1/2-inch segment of ginger, peeled

3/4 teaspoon mustard Seeds

1/2 teaspoon turmeric

3/4  teaspoon chili powder

1/4 teaspoon cinnamon

Pinch of cloves

3 whole cardamoms

1/2 tablespoon sugar

1/2 tablespoon cumin

1/2 tablespoon coriander powder

1 cup sour cream

3 tablespoons powdered cashews (optional)*

1. Drain chick peas, reserving the liquid for later. 

2. Process the onion, tomatoes, ginger, and garlic in a blender or food processor, until smooth. Combine the mustard seeds, turmeric, chili powder, and cardamoms in a saucepan over medium heat. Immediately add the onion and tomato mixture to the pan. Add the cinnamon, cloves, sugar, and cumin/coriander powder. Stir well and let it simmer for 2-3 minutes. 

3. Add the chickpeas to the mixture, stirring from the bottom. Over medium heat, bring the mixture to a simmer. Continue simmering, partially covered, for 25-30 minutes, adding some of the reserved liquid, a little at a time, as the liquid reduces. Once it appears that the chickpeas have changed color by absorbing the spices, lower the heat.

4. Take about 1/4 cup of the hot liquid in the pan and mix it with the sour cream. Then, add the sour cream mixture to the pan. Simmer for 3-4 minutes more at a medium/low heat, until it begins to bubble and thicken. Add the powdered cashews, if desired. Garnish with fresh chopped coriander.

*I omitted the powdered cashews in my preparation due to children with nut allergies at our party.

**The original recipe also calls for an unspecified quantity of a spice called hing or asafoetida, which was not available in my well-stocked grocery store. It would likely be available in an Indian grocery store.

Mango lassi (mango and yogurt smoothie)

 2 cups mango nectar

2 cups mango chunks, frozen

3 cups plain yogurt

1 teaspoon lemon juice

Honey (optional, to taste)

1. Combine all ingredients in a blender. Blend until smooth.

2. Adjust sweetness with additional honey, to taste. Sprinkle with a dash of cardamom powder or garnish with a sprig of fresh mint, if desired.

Related post on The Gourmand Mom: Chickpea Fries with Green Athena Sauce

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.


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