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Ingredients

• 1 cup  dried chickpeas, well rinsed (soaked and drained, if you like), or 3 cups canned (see note above), rinsed and drained
• 1/4 teaspoon  turmeric
• 2   bay leaves, crumbled
• 1   small yellow onion, cut in half
•   Kosher salt
• 3   small potatoes (about 8 oz. total)
• 1 cup  plain yogurt
• 1/4 cup  sour cream
• 1 tablespoon  plus 1 teaspoon finely chopped fresh ginger
• 1-1/2 teaspoons  tsp. whole cumin seeds, toasted and coarsely ground
• 1 teaspoon  tsp. whole fennel seeds, toasted and coarsely ground
• 1   medium-size hot green chile, seeded and finely chopped
• 1   cucumber, peeled, seeded, and chopped
• 1/2   small red onion, chopped
• 1/4 cup  finely chopped fresh cilantro
• 1/4 cup  finely chopped fresh mint

Description

If You Use Canned Chickpeas In Place Of Dried, Don't Cook Them. Add The Turmeric And Salt To Them (but Not The Onion Or Bay Leaves) And Continue With The Recipe As Directed. Toast The Whole Spices In A Heavy-based Skillet Just Until Fragrant; Crush Th

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