This recipe was adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. The fresh herbs along with the crunch of the radishes are the stars of this dish, while the chickpeas have a creamy texture surrounded by the spice of roasted garam masala. Delicious on its own, or as part of a large meal?we had ours with grilled chicken, green salad and pita chips?this is a perfect summer dish to share with friends. —DenaTBray
assorted fresh herbs, rinsed and lightly chopped
radishes, rinsed, trimmed and sliced into thin circles
Soak the dried chickpeas overnight in a large bowl of cold water. The next day, drain and place in a large saucepan, and cover the water with twice the volume of the chickpeas. Bring to a boil and simmer, skimming off any foam, for about an hour, until very tender. Drain and rinse with cool water.
In a large bowl, toss together the fresh herbs and radishes.
Place a large skillet on the stove-top. Add the olive oil and heat until it sizzles. Add the minced garlic cloves and the garam masala. Cook until the garlic cloves are translucent and the garam masala is golden, about one minute. Add the cooked chickpeas. Toss the chickpeas with the flavored oil until they are fully coated. Remove from the stove-top and allow to cool.
Rinse the lemon. Using a sharp knife or microplane zester, remove the zest, placing it into a small bowl. Slice the lemon and squeeze its juice into the bowl with the zest.
Add the spiced chickpeas to the bowl of prepared fresh herbs and radishes. Toss together to combine. Add the lemon juice, zest, salt and freshly ground black pepper. Toss again to combine.
Divide between 4 serving plates. Garnish with Greek yogurt, if using.