Chickpeas with Watermelon Radish, Golden Raisins, and Greek Yogurt

Ingredients:

1 ¼ cups dry chickpeas

1 yellow onion, left whole (optional aromatic)

3 cloves garlic, crushed (optional aromatic), plus 1 reserved and minced

2 bay leaves (optional aromatic)

1 cup Greek yogurt

1 lemon, zested and juiced

1 pinch smoked paprika

4 watermelon radishes, halved or quartered and sliced thinly on a mandolin

1 cup parsley, picked or roughly chopped

½ cup golden raisins, soaked 5-10 minutes until plump and soft

olive oil to taste

salt and freshly ground black pepper to taste

Instructions:

Soak the chickpeas. They’ll need to soak for at least six hours, or overnight. Once soaked, drain and rinse well. Place the chickpeas in a large pot and cover with water by two inches. Optionally, add the aromatics, plus a fat pinch of salt (not optional). Bring to a boil, then turn down to a gentle simmer and let cook.

Once tender (not mushy — there’s a sweet spot), drain the chickpeas. Pick out the aromatics and let cool.

In a small bowl, combine the Greek yogurt, minced garlic, and some of the lemon juice and zest. Season with a pinch of smoked paprika and salt and pepper to taste.

In a large bowl, combine the chickpeas, watermelon radishes, golden raisins, and parsley. Season with olive oil, the remaining lemon juice, salt, and pepper. Chickpeas need a lot of acid and salt, so don’t be shy.

Serve alongside the yogurt and enjoy.