Chickpea salad with oranges, grapes and creamy ginger, sumac and curry sauce
Alcoholic beverages
Indian cuisine
A couple of years ago I cut out a recipe from a French magazine. Originally it was meant to be a stuffing for fish which would be cooked afterwards. I never really tried it with the fish but ended up using part of the ingredients to mix with chickpeas to make a salad and then kept adding different things. To add an oriental flavor I serve it with a creamy yoghurt sauce with ginger, sumac and curry powder.
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