Yogurt Culture by Cheryl Sternman Rule

Author:Cheryl Sternman Rule
Language: eng
Format: epub
ISBN: 9780544251717
Publisher: Houghton Mifflin Harcourt
Published: 2015-02-03T17:59:20+00:00

Serves 4 as a main course or 6 as a side dish

Chickpeas are true chameleons. Pureed with garlic and tahini, they become soothing, filling hummus. Tossed into salads, they offer mild, nutty flavor and tender texture—a nice counterpoint to crunchy vegetables and leafy greens. In this main dish, they’re sautéed in a skillet so their exteriors brown in spots, making them gently crisp but still yielding to the bite. A bed of fluffy quinoa and a lively harissa-yogurt sauce complete the picture. When eating, I recommend scooping up the harissa and yogurt with each forkful rather than stirring it throughout the dish.

1¾ cups water

1 cup quinoa, preferably red

¼ cup plus 1 tablespoon extra-virgin olive oil

2¾ to 3 cups rinsed and drained cooked or canned chickpeas (see Yo!), patted dry

¾ teaspoon salt

¼ teaspoon freshly ground pepper

2 tablespoons fresh lemon juice, plus lemon wedges for serving

¼ cup finely chopped fresh cilantro or Italian parsley

¾ cup plain whole-milk yogurt (not Greek)

1 tablespoon plus 1 teaspoon harissa (see Yo!)

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