Tandoori Yogurt Chickpeas

Makes about 2 cups

Ingredients

1 can of chickpeas, rinsed, drained and skinned

1-2 tbs vegetable oil or ghee

1 tsp chili powder

2 tsps paprika

2 tsps tandoori masala

1 tsp turmeric

1 tsp cumin

1 shallot, sliced

2 cloves of garlic, minced

10-12 cherry tomatoes, halved

1/2-1 cup water

1/2 cup Greek yogurt, or regular plain yogurt

Salt

Pepper

Fresh cilantro to garnish

1. In a pan over high heat, sauté the shallots and garlic with oil/ghee for about 30 seconds. Add the spices and “toast” the spices for about 20 seconds.

2. Adjust the heat to medium. Add the cherry tomatoes and press them down with a fork. Add the water and stir. Add the chickpeas. Let everything cook on low for about 1 minute. Add the yogurt and stir. Season with salt and pepper. Let everything cook on low for about 1-2 minutes. Garnish with cilantro.