In a small bowl, combine the yogurt and sour cream. Add the ginger, cumin, fennel, and chile. Mix well.
Drain the chickpeas, discarding the onion and bay leaves. In a serving bowl, combine the chickpeas, potatoes, cucumber, and red onion. Mix in the yogurt dressing, cilantro, and mint and combine well. Let sit for 15 minutes. Taste and add more salt if needed. Serve at room temperature.
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