1 cup Furmano’s Garbanzo Beans (ChickPeas), Drained and Rinsed
5 cups Furmano’s Fully Cooked Lentils, Drained and Rinsed
Preparation
Combine all ingredients for the Cilantro Yogurt in a food processor and blend until smooth. Reserve.
Make Roasted Chickpeas Spice: Toss Curry, Cumin, Turmeric, and Granulated Garlic together with ½ Tbsp Olive Oil. Toss Chickpeas in spice mixture.
In a medium sized pot, place Lentils and 2 Tbsp of Chickpea Spices and just warm, holding for plating.
In a sauté pan, working in batches, roast chickpeas for two minutes on each side until just about to burst.
To plate, place Lentils in a bowl, then spice roasted chickpeas on top and around. Top with a quenelle or scoop of Cilantro Yogurt and garnish with fresh cilantro as needed.
1 cup Furmano’s Garbanzo Beans (ChickPeas), Drained and Rinsed
5 cups Furmano’s Fully Cooked Lentils, Drained and Rinsed
Preparation
Combine all ingredients for the Cilantro Yogurt in a food processor and blend until smooth. Reserve.
Make Roasted Chickpeas Spice: Toss Curry, Cumin, Turmeric, and Granulated Garlic together with ½ Tbsp Olive Oil. Toss Chickpeas in spice mixture.
In a medium sized pot, place Lentils and 2 Tbsp of Chickpea Spices and just warm, holding for plating.
In a sauté pan, working in batches, roast chickpeas for two minutes on each side until just about to burst.
To plate, place Lentils in a bowl, then spice roasted chickpeas on top and around. Top with a quenelle or scoop of Cilantro Yogurt and garnish with fresh cilantro as needed.