Yotam Ottolenghi inspired Mango Chickpea Salad
I am yet to read a cookbook written by Yotam Ottolenghi, but I follow his column on the Guardian quite avidly. Last week, I came across his recipe for Alphonso Mango and curried chickpea salad and I HAD TO make it. Not only because it is the mango season in India (that makes the unbearable summers k
  1. Drain and wash the soaked chick peas. Place in a medium sized pressure cooker. Cover with 2 -3 cups water and pressure cook till done. They should NOT be cooked till very soft as would be the case in chole. After 3 whistles, keeping it on sim for 5 minutes should be good for the regular variety of chickpeas. Also, do not add baking soda / powder to the water while cooking.
  2. In a wok, dry roast the mustard seeds, cumin seeds, coriander seeds and fennel seeds, till aromatic (1-2 minutes). Remove and crush to a coarse powder with mortal pestle or coffee grinder. Remove in a small bowl and mix in the turmeric powder, curry powder, salt and sugar.
  3. In the same wok, heat the olive oil. Throw in the minced green chilli, sauteeing for a bit and then add the chopped onions. Stir on a low flame till onions are soft.
  4. Add the spice mix over the onions. Stir for a few seconds till mixed and then add the cooked chickpeas, turning around gently till well coated.
  5. Remove into a bowl. Cover and keep refrigerated until you are ready to assemble the salad.
  6. Just before assembly, skin and cube the mango into chickpea sized pieces. Wash and dry the baby spinach leaves.
  7. In a large bowl, toss the curried chickpeas, the mango cubes and the spinach along with the juice of a lemon and fresh coriander leaves.
  8. Serving this chilled is perfect for the hot summer evening!
Recipe Notes

*The original recipe called for cauliflower too – but somehow the idea of combining cauliflower with ripe mango did not appeal to me, hence left it out.

This was clearly on of the top salads we have eaten and I’m sure to be making this several times while the mango season lasts!