Crispy Chickpea Croutons With Yogurt Dressing

• 1 cup dried chickpeas (or 2 cans chickpeas)
• 3 tablespoon olive oil
• 3 shallots - sliced
• 2 inch ginger knob - chopped
• 2 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon ground fennel seed
• 1 teaspoon ground coriander
• 1/2 teaspoon thai chili powder (optional)
• 2 teaspoon baking soda
• 1 cup plain two good yogurt
• 1/4 cup white wine vinegar
• 1 cup chopped fresh herbs - parsley, or cilantro or dill
• 2 cup arugula
• 1 endive - sliced

1. In a bowl, cover chickpeas by at least 2 inches of cold water.
2. Add 1 teaspoon baking soda and let soak at room temperature overnight.
3. Drain and rinse.
4. In a medium pot, cover soaked chickpeas by at least 4 inches of water.
5. Add the remaining teaspoon baking soda and bring to a boil over high heat.
6. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours.
7. Drain.
8. (Can be made day ahead)
9. In a sauté pan, heat 3 tbsp olive oil.
10. Add drained chickpeas to the pan.
11. Add shallots, ginger and spices.
12. Season with salt & pepper.
13. Cook over medium-low heat for 20 minutes.
14. Mix yogurt, white white vinegar and herbs together.
15. If the mixture seems thick, add a bit of water.
16. Season with salt & pepper.
17. Toss the arugula and endive with the yogurt dressing.
18. To plate, place chickpeas in a shallow bowl or plate.
19. Top with salad.