Crispy Chickpeas With Fried Shallots and Cilantro-Mint Chutney

1 week ago 5

Democracy Dies successful Darkness

3.5 (74)

A creamy, astir neon condiment takes these elemental crisped chickpeas and shallots to the adjacent level. The sauce, oregon chutney, gets its vibrant greenish colour and agleam spirit from caller mint and cilantro.

Storage: Refrigerate leftover chickpeas and condiment separately for up to 3 days.

Recipe adapted from Tanya Sichynsky’s Meal Plan of Action newsletter. To motion up, sojourn wapo.st/vnewsletters.

Ingredients

measuring cup

Servings: 2-3

1/4 teaspoons good salt, positive much arsenic needed
1/2 cupful long-grain achromatic rice, rinsed until the h2o runs clear
3/4 cupful extra-virgin olive oil, divided
Two (15.5-ounce) cans chickpeas, rinsed, drained and patted dry
2/3 cupful packed caller cilantro leaves and tender stems, positive much optional for serving
1/3 cupful packed caller mint leaves, positive much optional for serving
2 tablespoons aureate raisins
1 tablespoonful plain full-fat Greek yogurt
Juice of 1 lime
1/4 spoon ail powder
2 shallots (4 ounces total), thinly sliced
1/2 spoon crushed reddish capsicum flakes

Nutritional Facts

Per serving (1 1/4 cupful chickpeas, 1/2 cupful atom and 2 tablespoons chutney), based connected 3

Calories
921
Fat
61 g
Saturated Fat
9 g
Carbohydrates
76 g
Sodium
181 mg
Cholesterol
1 mg
Protein
16 g
Fiber
13 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Recipe adapted from Tanya Sichynsky’s Meal Plan of Action newsletter. To motion up, sojourn wapo.st/vnewsletters.

Tested by Tanya Sichynsky and Ann Maloney.

Published October 3, 2021

Updated March 17, 2026