Ingredients
- Two 15-ounce cans chickpeas—rinsed, drained and patted dry
- 2tablespoons peanut oil
- 1teaspoon mustard seeds
- 3/4teaspoon cumin seeds
- 3/4teaspoon fennel seeds
- 1/4teaspoon crushed red pepper
- 3/4cup plain whole-milk yogurt
- 1 1/2tablespoons fresh lemon juice
- 2scallions, thinly sliced
- 1/4cup chopped cilantro
- 1/4cup chopped mint
- 1teaspoon kosher salt
Description
5
Food & Wine
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