RECIPE: Blistered Asparagus with Chili-Sumac Chickpeas and Whipped Feta

This recipe is originally from Diaspora Co., a spice company based in India.

Our farm feta, made with cow's milk, is dryer than the french or bulgarian specified in the original recipe so I increased the amount of yogurt.  I also used twice as many chickpeas so we could have this as a meal.  My husband declared it was "make it again" good!  If you have leftovers, the chickpeas reheat beautifully in a toaster oven, and can also be used cold as a garnish for salad.

Original:  Blistered Asparagus with Chili-Sumac Chickpeas and Whipped Feta

Blistered Asparagus with Chili-Sumac Chickpeas and Whipped Feta

Serves 2-3 as a meal

INGREDIENTS:

• 1/2 pound feta
• 1 c. Greek yogurt
• 8 T. EVOO (I use avocado oil)
• 1 lemon
• 3 garlic cloves
• 1 pound asparagus stalks, ends trimmed (larger stalks are better!)
• 1 28oz can chickpeas, drained
• 1 t. coriander seeds
• 1/2 t. cumin seeds
• 2 t. salt
• 2 t. mild Kashmiri chili powder or to taste
• 1 t. sumac powder 
• Garnish: 1-2 green onion tops, thinly sliced 

INSTRUCTIONS:

Combine the feta, yogurt, 2 T. oil, the zest of 1 lemon, and 1 minced garlic clove in a blender or food processor and blend until smooth.  Transfer to a bow, cover and refrigerate until serving.  Can be made 2 days in advance.

If your asparagus are large - mine were huge - steam them in a little water until half-cooked.  Mine, which were almost 3/4" thick at the bottom, took about 6 minutes.   If yours are normal size, this won't be necessary.  

Heat 3 T. oil in a skillet large enough to hold all the asparagus in a single layer (so...larger asparagus are better!)  When shimmering, add the asparagus the roll them around to coat with oil.  Spread in an even layer and sprinkle with 1 t. salt.  Cook undisturbed until starting to brown, 2-4 minutes.  Flip them and continue to cook until they're tender but still retain a bite, another 2-4 minutes depending on thickness.  Transfer to a plate and set aside.  THESE SPUTTERED LIKE CRAZY!!

Return the skillet to medium heat and add remaining 3 T. oil.  Thinly slice the remaining 2 garlic cloves and add them to the pan along with the coriander and cumin seeds.  Cook, stirring occasionally until garlic starts to brown, 45 seconds to 1.5 minutes.  

Add the drained chickpeas and the remaining 2 t. salt and cook stirring occasionally until the chickpeas are heated through, 4-7 minutes.  Add the chili powder and cook, stirring, to bloom the chili.  Push the chickpeas to the side and return the asparagus to the pan to reheat it.  Turn off the heat and add the sumac and juice of half the lemon to the chickpeas. Taste and adjust seasoning if necessary.

TO SERVE: Spread the whipped feta on a platter, spoon half the chickpeas over the feta, top with the asparagus, then top with the remaining chickpeas.  Garnish with extra sumac, sliced green onions, and a drizzle of oil.  Cut the remaining lemon half into wedges and serve for squeezing at the table.