Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas

Name: Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas
Cuisine: Asian, Middle Eastern
Ingredients: 1 tsp ground sumac; 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp dries chile flakes; Kosher salt; Freshly ground pepper; 2 garlic cloves; 6 small tomatoes, cored and cut jnto 1/4 inch slices (or 3 big); 3/4 cup plain skim milk or low fat yogurt (not Greek); 1 small cucumber; 2 cups lightly packed mixed basil, mint, and flat-leaf parsley leaves, half roughly chopped and half torn or left whole; Hot sauce such as sriracha; 1 cup cooked chickpeas (canned is fine) (optional); 1/2 small red onion, thinly sliced; 2 Tbsp red wine vinegar; Extra-virgin olive oil or low cal oil

4 steps

Updated at: Thu, 17 Aug 2023 05:14:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories67.6 kcal (3%)

Total Fat2.9 g (4%)

Carbs8.7 g (3%)

Sugars5.2 g (6%)

Protein2.6 g (5%)

Sodium267.3 mg (13%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tspground sumac

½ tspground coriander

½ tspground cumin

½ tspdried chilli flakes

kosher salt

freshly ground pepper

2garlic cloves

6tomatoes

small, cored and cut jnto 1/4 inch slices, 3 big

¾ cupskim milk

plain, or low fat yogurt, not Greek

1cucumber

small

⅔ cupbasil

half roughly chopped and half torn or left whole

⅔ cupmint

half roughly chopped and half torn or left whole

⅔ cupflat-leaf parsley leaves

half roughly chopped and half torn or left whole

hot sauce

such as sriracha

1 cupchickpeas

cooked, canned is fine, optional

0.5red onion

small, thinly sliced

2 Tbspred wine vinegar

Extra-virgin olive oil

or low cal oil

Instructions

Step 1

Mix the sumac, coriander, cumin, chile flakes, 1 tsp salt, and the garlic in a little bowl. Lay out the tomatoes on a baking sheet and sprinkle the spices all over them. Let them sit for up to 1 hour while you fix the rest of the dish.

Step 2

Stir together the yogurt, cucumber, and mixed fresh herbs. Season generously with salt, black pepper, and a few dashes of hot sauce. Let the sauce sit for at least 15 minute and up to 1 hour, if you can, then taste and adjust the seasoning so the sauce is nicely savory

Step 3

Toss the chickpeas, onion, vinegar, and parsley leaves. Season with salt and black pepper to taste, and adjust the seasoning. Add a glug of olive oil and toss again.

Step 4

Arrange a layer of the marinated tomatoes on a platter, and pour any accumulated juices over the tomatoes. Drizzle or dollup the yogurt sauce onto the tomatoes and tumple the chickpea salad on top. Serve with grilled or warmed flatbread.

View on Six Seasons by Joshua McFadden

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