Chickpea Relish
I came up with this as side dish/appetizer for Indian meals, but it works well with many dinners. With its mix of fresh flavors and exotic spices it is an instant keeper recipe... and it’s easy!
1 1-2 1 1/2 t 1 1 1 T 1/2 1/2 t 1/2 t 1 T 1 t 1/2 t	15.5 oz. can chickpeas (garbanzo beans) rinsed and drained scallions, thinly sliced diagonally garlic cloves, finely minced ginger, finely grated roma tomato; peeled, seeded and chopped sm. green chile, seeded and minced cilantro, chopped lemon, juiced garam masala salt vegetable oil charnushka seeds (also called; onion seeds, nigella sativa…) cumin seeds
Put your rinsed and drained chickpeas in a non-reactive bowl and add to them the next nine ingredients; stir to combine and set aside. Heat the oil in a small skillet until it is smoking and add both kinds of seeds. Stir, when they begin “popping”, and remove pan from heat. Immediately add to the chickpea mixture. Stir to combine well and set aside.