From https://cooking.nytimes.com/recipes/1025658-curry-tomatoes-and-chickpeas-with-cucumber-yogurt
- 1½ cups full-fat Greek or Indian yogurt
- 3 Persian or mini seedless cucumbers, finely chopped
- ¼ cup basil or mint leaves, finely chopped, plus more for serving
- 1 garlic clove, finely grated
- 1 lemon
- Salt and black pepper
- 1/3 cup extra-virgin olive oil
- 2 pint cherry tomatoes
- 1 (30-ounce) can chickpeas, drained, rinsed and shaken dry
- 1½ teaspoons curry powder (see Tip)
- 1/4 c raw (or roasted and salted pistachios), coarsely chopped (optional)
- Rice, focaccia or flatbread such as roti or doubles, for serving
Step 1
In a medium bowl, stir together the yogurt, cucumbers, basil, garlic and zest of half the lemon. Season to taste with salt and pepper. Refrigerate until Step 3. Cut the lemon into wedges for serving.
Step 2
In a large skillet, heat the oil over medium until shimmering. Add the tomatoes and cook, shaking occasionally, until browned in spots and starting to burst, 3 to 5 minutes. Add the chickpeas and curry powder and season with salt and pepper. Cook, stirring occasionally, until fragrant and most of the tomatoes have burst, 2 to 4 minutes. Turn off the heat and season to taste with salt and pepper.
Step 3
On a platter or in a wide shallow bowl, spread the yogurt into an even layer. Top with the tomatoes and chickpeas, followed by more basil leaves and the pistachios, if using. Serve with the lemon wedges for squeezing over. Serve right away, with rice or a flatbread.