Chickpeas with Yogurt and Fresh Mustard Greens

Chickpeas with Yogurt and Fresh Mustard Greens

By annamueser Published: October 11, 2012

  • Yield: 5-6 Servings



  1. Rinse the chickpeas and soak overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and set aside.
  2. In a food processor or blender (I used my Magic Bullet), pulse together the onions, chilies, garlic and ginger to form a thick paste.
  3. Heat the ghee or butter and oil in a large saucepan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 seconds to a minute or until the mustard seeds turn grey and begin to splutter and pop.
  4. Add the onion-chili paste and stir and for 5 minutes or until the paste is lightly browned. Add the turmeric, coriander, cumin, garam masala, curry leaves and asafetida to the pan and stir for another minute. Next add the tomatoes and salt and simmer for a few minutes.
  5. Now add the mustard greens, small handfuls at a time, stirring until they begin to wilt before adding the next handful. Repeat until the mustard greens are cooked.
  6. Stir in the chickpeas and simmer until the sauce for 10 minutes or until the curry has thickened, stirring occasionally.
  7. Meanwhile, whisk together the yogurt and cream and stir into the chickpeas. Simmer for another few minutes and serve hot.