Onion and Mint Raita with Chickpeas

Raita is a yogurt based condiment that is served chilled. It goes well with spicy Indian dishes because of the cooling effect the raita has on the palate. Typically, Raita contains little more than yogurt and vegetables, but the following recipe, adapted from Madhur Jaffrey's World Vegetarian, includes chickpeas, which makes this raita a little more substantial.

Onion and Mint Raita with Chickpeas

4 scallions, cut into very thin rounds
1 cup of plain yogurt
1/3 teaspoon of sea salt
freshly ground black pepper
1 teaspoon of cumin
1/4 teaspoon of cayenne
3 tablespoons of fresh mint
1 cup of cooked chickpeas

If you are using dried chickpeas, soak about 1/2 cup of the dried beans overnight. Bring to a boil, reduce the heat to a simmer and cook until the beans are soft, about one hour. Drain well.

In a medium sized bowl, combine the yogurt, scallions, salt, pepper, and spices. Whisk with a fork until smooth and creamy. Add the mint and cooked chickpeas and stir to combine. Serve chilled.