Arvinda's Tandoori Skillet Spiced Chick Peas with Cucumber Raita Drizzle

Arvinda's Tandoori Skillet Spiced Chick Peas with Cucumber Raita Drizzle.

Arvinda's Tandoori Skillet Spiced Chick Peas with Cucumber Raita Drizzle.

Last week, we attended Whole Foods Market's #SupportOntario at the Stop Community Food Centre at Wychwood Barns. 100% of proceeds raised from the dinner was donated to the Stop's valuable community food programs. Cooked by the talented Whole Foods Market chefs, they treated guests (and vendors, like us!) to a delicious, all local, communal multi-course dinner. The food was phenomenal, the conversation and energy was inspiring and it was an energizing experience for all who attended and came to eat!

The communal long table dinner hosted by Whole Foods Market #CitySupper at Wychwood Barns. All proceeds went to The Stop Community Food Centre.

The communal long table dinner hosted by Whole Foods Market #CitySupper at Wychwood Barns. All proceeds went to The Stop Community Food Centre.

Food was delish! Whole Foods Market chefs cooked the dinner with Ontario ingredients - yum!

Food was delish! Whole Foods Market chefs cooked the dinner with Ontario ingredients - yum!

We had the opportunity to meet guests and tell them about our story and sample a tasting of Arvinda's spice blends. For the summer season, we wanted to make something easy, light and fresh so we served up Tandoori Skillet Spiced Chick Peas with a Cucumber Raita Drizzle.

As promised, here's the recipe!

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Tandoori Skillet Spiced Chick Peas with Cucumber Raita Drizzle

Ingredients:

2 cups chick peas, cooked
2 tbsp. oil 
2 tbsp. Arvinda's Tandoori Masala    
1 tsp. lemon or lime juice
½ tsp. sea salt, or to taste
Salad:
½ small red onion, finely chopped
¼ cucumber, finely cubed
¼ cup cilantro, finely chopped
Raita Dressing:
1 cup thick plain yoghurt
½ English cucumber, finely grated
1 tsp. Arvinda’s Madras Masala
½ tsp. sea salt (or to taste)
1 tbsp. fresh coriander, finely chopped
pinch Arvinda’s Garam Masala

Method of Preparation: 

In a bowl, mix together salad ingredients. Chill in refrigerator.

In a skillet, gently heat oil on medium heat. Add Arvinda’s Tandoori Masala and sea salt. Blend masala with oil. Fold in cooked chick peas and coat with oil and spices. Cook on medium-high heat for a couple of minutes. 

Remove from heat and sprinkle lemon or lime juice on top. Allow mixture to cool down, then refrigerate.

Cucumber Raita Drizzle: In a bowl, mix all ingredients together.

Serve on individual plates. To serve, add chick peas, layered with salad and raita dressing on top. Enjoy!


The night was capped off with some very delicious decaf (Declawed) coffee from Toronto based coffee roaster, 23 degrees.

The night was capped off with some very delicious decaf (Declawed) coffee from Toronto based coffee roaster, 23 degrees.