- 2 teaspoons avocado oil
- 1 shallot peeled and diced
- 1 jalapeño trimmed and minced; seeds removed if preferred
- 3 tablespoons butter
- 1 teaspoon turmeric
- 2 15- ounce cans chickpeas drained and rinsed
- 1 pint cherry tomatoes
- 3 cups water
- 1 cup Greek yogurt
- 2 teaspoons lemon juice
- 1 cup loosely packed parsley leaves and tender stems minced
- 5 scallions trimmed and minced
- Salt and pepper to taste
- Extra virgin olive oil optional, for garnish
Bloom the turmeric:
Melt the butter into the shallots. Once melted and frothy, add the turmeric and allow it to sizzle in the butter, stirring occasionally, for 1 minute until fragrant.
Prepare the Greek yogurt:
In a bowl, combine the Greek yogurt, lemon juice, and a sprinkle of salt. Whisk until completely smooth. Set aside.
Calories: 356kcal | Carbohydrates: 42g | Protein: 17g | Fat: 14g | Sodium: 127mg | Fiber: 11g | Sugar: 11g | Vitamin C: 34mg