So I did. I made what was supposed to be chickpea salad with cashew chutney, only I didn't have chickpeas, cashews, limes nor cilantro. The result was interesting and was super easy to prepare, which is a plus when you're back from being out of town and have not had time to shop for food. All that said, I would recommend you stick to the recipe.
Chosen by Jessica for the Food Matters Project. Check out what other people made here.
White Bean Salad with Almond Chutney
Adapted from Mark Bittman's The Food Matters Cookbook
1 teaspoon cumin or coriander seeds
1/2 small dried hot red chile, or 1/4 Serrano pepper - I used 1/2 teaspoon red pepper flakes
1/2 cup cashews (raw are fine) - I used blanched almonds
1 small garlic clove
Salt and black pepper
3 cups cooked or canned chickpeas, drained - I used one can white beans
1 cup chopped fresh mangoes or apricots
Juice of 1 lime - I used a mandarin
Olive oil as needed
1/2 cup chopped fresh cilantro - I didn't have this
1/4 cup plain yogurt, optional - nor this
1. In a small, dry skillet, combine coriander seeds, chile and cashews. Heat over medium heat, shaking pan frequently for 3 to 5 minutes or until everything colors slightly and becomes fragrant.
2. Transfer to blender or food processor. Add garlic and a sprinkling of salt and pepper. Process, stopping machine to scrape down sides if necessary, until finely ground but not as smooth as peanut butter (I don't think I ground my nuts long enough - they were a bit gritty).
3. To assemble salad: In a salad bowl, toss chickpeas and fruit with chutney. Add lime juice and a little oil if needed to help bring everything together. Stir in cilantro. Taste. Adjust seasoning. Serve immediately, drizzled with yogurt. Or cover and refrigerate for up to 1 day.