Week 15, Recipe 2, Curried Sweet Potato and Garbanzo Salad

Ingredients

1 tablespoon olive oil
1.5 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
3 cups of chopped leeks
1 medium clove of garlic, minced
zest of one lemon
1 cup plain Greek yogurt
1 Tbsp Indian-style curry powder (or to taste)
1/4 teaspoon fine grain sea salt
3 or4 tablespoons warm water
1/2 cup of loosely packed fresh cilantro, chopped
1/2 cup red onion or red spring onions, chopped



Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 - 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.

While the chickpeas cool, make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.
When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro.




Points tally
Taste: 5 points
Ingredients: 3 points
Documentation: 5 points
Originality: 5 points, After indexing my favorite cookbooks and recipe sites, I can't find a recipe similar to this, I'm recording a bit after the fact, so sue me if it exists (don't really).

Total points: 18