Spiced Tomatoes with Cucumber Yogurt Sauce, and Chickpeas

Name: Spiced Tomatoes with Cucumber Yogurt Sauce, and Chickpeas
Ingredients: 1 teaspoon ground sumac (If you don’t have, or can’t find, you can use grated lemon zest seasoned with salt and pepper, or lemon juice. But it’s a great spice to have around.); ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon dried chile flakes; Sea salt; freshly ground black pepper; 1 or 2 garlic cloves, minced; 6 small or 3 big tomatoes, cored and cut into ¼ inch-thick slices; ¾ cup plain, unsweetened yogurt (ideally, not Greek); 1 small cucumber, (peeled and seeded, if necessary), and chopped; 2 cups lightly packed mixed basil, mint, and flat-leaf parsley leaves, half roughly chopped and half left whole or torn; Hot sauce, such as sriracha, I left this out as I found it spicy enough with the chili flakes; 1 cup cooked chickpeas; ½ small red onion, thinly sliced; 2 tablespoons red wine vinegar; Extra-virgin olive oil; Flatbreads for serving

fullbellyfarm.com

Spiced Tomatoes with Cucumber Yogurt Sauce, and Chickpeas Recipe from “Six Seasons: A New Way with Vegetables” by Joshua McFadden with Martha Holmberg

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Chef's knife
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Baking sheet
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Measuring cup
Spoon
Skillet

Ingredients

1 teaspoon ground sumac (If you don’t have, or can’t find, you can use grated lemon zest seasoned with salt and pepper, or lemon juice. But it’s a great spice to have around.)
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon dried chile flakes
Sea salt
freshly ground black pepper
1 or 2 garlic cloves, minced
6 small or 3 big tomatoes, cored and cut into ¼ inch-thick slices
¾ cup plain, unsweetened yogurt (ideally, not Greek)
1 small cucumber, (peeled and seeded, if necessary), and chopped
2 cups lightly packed mixed basil, mint, and flat-leaf parsley leaves, half roughly chopped and half left whole or torn
Hot sauce, such as sriracha, I left this out as I found it spicy enough with the chili flakes
1 cup cooked chickpeas
½ small red onion, thinly sliced
2 tablespoons red wine vinegar
Extra-virgin olive oil
Flatbreads for serving