Yogurt-Tart Chickpeas with Mustard Greens

It's always a wonderful thing when a last minute side dish addition steals the show, but this one did just that. The tart yogurt, bitter mustard greens, and chickpeas are a fantastic combination, not to mention the visual appeal of this dish with the reddish sauce and green flecks. This works well as a side dish, but could also serve as a satisfying meal on its own. Don't be intimidated by the two spice blends include in this dish. Neither one has many spices, so you could easily sub and they're spices that aren't that rare to have on hand.

One year ago: Slow-Cooked Pork Ribs with Mushrooms, Fino, and Rosemary
Two years ago: Macaroni and Cheese Pie
Three years ago: Asparagus Pesto Quinoa with Tomatoes

Yogurt-Tart Chickpeas with Mustard Greens (from 660 Curries)

Ingredients
1 small red onion, cut in half and coarsely chopped
6 - 8 fresh green chiles, stems removed
6 cloves garlic
3 slices garlic (2"x1"x1/8")
2 tbsp Ghee or canola oil
2 bay leaves
1 can (14.5 ounces) diced tomatoes
2 tsp Bangala garam masala (grind together: 1 tsp whole cloves, 1 tsp cardamom seeds from green or white pods, 4 cinnamon sticks ... you'll have leftovers)
2 tsp coarse salt
1 lb fresh mustard greens, finely chopped
4 cups cooked chickpeas
1 cup plain yogurt
1/4 cup heavy cream
1 tbsp Toasted Cumin-Coriander blend (2 to 1 blend on toasted coriander and cumin seeds, ground)

1. Combine onion, chiles, garlic, and ginger in food processor and mince.
2. Heat ghee in large saucepan over medium-high heat. Add onion blend and bay leaves. Cook until starting to brown along edges, 3 - 5 minutes.
3. Pour in tomatoes, Bangala garam masala, and salt. Stir.
4. Add a couple of handfuls of mustard greens, stirring to coat. Let them wilt and repeat until all greens have been added.
5. Stir in chickpeas and simmer over medium-low heat, uncovered, until sauce has thickened, 12 - 15 minutes.
6. Meanwhile, whisk yogurt and cream together in a small bowl.
7. Fold in yogurt mixture and stir in cumin-coriander blend.
8. Discard bay leaves and serve.