Simple Homemade INDIAN SUPPERS

Chef and author Maya Kaimal is well aware that Indian food has a reputation for long ingredient lists and lengthy, intimidating methods

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With her new cookbook, Indian Flavor Every Day, she's seeking to change that. "Unlike when I was growing up, most of the key ingredients in Indian cuisine, like coconut milk, coconut oil, ghee, basmati rice, cilantro and fresh chilies, are now supermarket staples," says Kaimal, adding that she has limited the use of specialty ingredients that aren't essential to a tasty outcome. The result is flavor-packed Indian dishes that are easy to prepare and even easier to eat. Try one of these tonight!

WARM CHICKPEA SALAD

Serves 4

2 tbsp. vegetable oil

1 medium red onion, finely chopped

1 tsp. coriander 1 ⁄2 tsp. cumin 1 ⁄4 tsp. turmeric 1 ⁄8 tsp. cayenne 1 ⁄2 tsp. pepper 1 (15-oz.) can chickpeas, rinsed and drained

1/2 tsp. fine sea salt 1 large seedless 

English cucumber, cut into 1 ⁄2" cubes

2 1/2 tsp. fresh lime juice 

1/2 cup pickled red onion, plus extra for serving

1. In a skillet, heat oil over medium-high. Add onion; cook until lightly browned, 5 to 8 min. Add spices; cook 1 min. Reduce heat to medium, add chickpeas and salt; cook 5 min. Add water by the tablespoon if mixture sticks to pan. Set aside.