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Coconut Chile Surnoli
Herby Zucchini Chickpea Salad
| By : |
Zucchini is so delicate that I like to season it gently when I’m cooking. In this recipe, the coriander gives it a nice oomph, and cumin partners nicely with the earthiness from the chickpeas. The lime-spiked yogurt sauce is one of my kitchen go-tos; I make it all the time, as a dip for vegetables or base for a dish like this one (which is also pretty tasty cold for lunch the next day).
| Prep Time | 10 minutes |
| Cook Time | 44 minutes |
| Servings |
4 servings
|
Ingredients
- 1 cup dried chickpeas rinsed and picked over (see note)
- 3 tsp kosher salt divided
- Water
- 2 tbsp ghee or vegetable oil
- 1 onion chopped
- 2 tsp ground coriander
- 3 tsp ground cumin divided
- 2 tsp garlic minced
- 2 Zucchini chopped
- 2 cups plain yogurt
- 1 tbsp freshly squeezed lime juice
- 1/2 cup thinly sliced green onions
- 1/4 cup herbs chopped (mint, basil, cilantro)
Ingredients
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Instructions
- Place the chickpeas and
1 teaspoon salt in the inner pot. Add enough water to cover the chickpeas by3 inches . - Secure the lid and cook on high pressure for 35 minutes.
- Once the cooking is complete, let the pressure release naturally. Check the chickpeas to make sure they are soft enough to your liking (if they are still too hard, cook them on high pressure for another 5 minutes). Drain and transfer to a medium bowl.
- Wipe the inner pot clean. Using the Sauté function on High, heat the ghee for about 1 minute, until shimmering. Add the onion and cook for 4 minutes, stirring occasionally, until softened. Add the coriander and
2 teaspoons cumin; cook for 1 minute, until fragrant. Add the garlic and remaining2 teaspoons salt and cook for 1 minute, until fragrant. - Stir in
1/2 cup water, the zucchini and chickpeas. Secure the lid and cook on high pressure for 2 minutes. - Meanwhile, whisk together the yogurt, remaining
1 teaspoon cumin and lime juice in a small bowl. - Once the zucchini and chickpeas are cooked, quick-release the pressure. Stir in the green onions and herbs. Taste and add more salt if needed. Divide the yogurt between 4 bowls, then top with the chickpea and zucchini mixture; serve.
Recipe Notes
If you have cooked chickpeas on hand, skip ahead to step 4.
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Way too mushy. Too much water
Did you dump out the water after making the chickpeas?
The recipe only calls for 1/2 cup, any less and the Instant Pot Pressure Cooker would not pressurize.