Name: Chickpea-Potato Chaat
Cook time: 15 minutes
Total time: 30 minutes
Yield: 6 Servings
Ingredients: 1 lb. baby potatoes; Kosher salt; 1 cup tamarind concentrate (such as Cock or Wangderm); 1 Tbsp. sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. cayenne pepper; ½ tsp. cumin seeds, crushed; 1 bunch cilantro, coarsely chopped (stems and leaves); 1 bunch mint, leaves picked, stems discarded; Juice of 2 limes; 1 small serrano chile or green Thai chile, stem removed; 1 tsp. cumin seeds; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; Juice of ½ lime; 1 cup plain whole-milk yogurt; 2 Tbsp. sugar; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 2 (15-oz.) cans chickpeas, rinsed; 1 large serrano chile, thinly sliced; 1 large tomato, finely chopped; 1 medium red onion, thinly sliced; ¼ cup coarsely chopped cilantro, plus sprigs for serving; 2 tsp. chaat masala, plus more for serving; Sev (such as Garvi Gujarat, for serving)

Photo by Joseph De Leo, Food Styling by Michelle Gatton

This chaat recipe is the perfect low-cook option for hot days. Canned chickpeas and simmered potatoes are tossed with a quick cilantro-mint chutney, tamarind chutney, and yogurt and topped with chiles, onions, tomatoes, and chaat masala. The result is a sweet, salty, tangy, and creamy dish that hits all the right notes in every bite. It's hearty enough to move from side to center stage as a summer main. The key is to make all the components first and toss together just before serving.