Curried Chicken Salad with Spiced Garbanzo Beans

I'm into spices right now.  I came across this recipe from Gourmet, August 2008 and had to try it.  I think this dish is one of my favorites of the year.  It is wonderfully complex yet simple to make, especially when using a rotisserie chicken.  I have issues with the rotisserie chicken.  I love it for its simplicity and cost-effectiveness!  However, I cannot get the same information on how and where the chicken was raised.  I'm doing my best to be as conscious an eater as possible, but I'm not perfect.  You could always buy a chicken from a trusted source and roast it yourself!

CURRIED CHICKEN SALAD WITH SPICED GARBANZO BEANS

For the Chicken Salad:
1 medium onion chopped
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
2 Tbsp olive oil
1 Tbsp curry powder
1 Tsp ground cumin
1 cup chopped tomatoes (I used Pomi brand which were very good and did not come in a can)
1 cup plain, fat-free yogurt
2 Tbsp cilantro chopped
1 rotisserie chicken, most meat coarsely shredded
1 cup red grapes, halved
1 1/2 tsp salt

For Garbanzo Beans:
2 cups cooked garbanzo beans (I use dried beans, you can also use canned, just rinse them)
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne
1/4 tsp salt

Curried Chicken Salad:
--In a large pan, sautee the onions, garlic and ginger in the olive oil over med-high heat until softened, about 5 minutes

--Add the curry, cumin and salt and sautee another couple of minutes

--Add the tomatoes and cook over med-high heat until the sauce starts to thicken, about 5 minutes

--Transfer to a bowl and add the yogurt, cilantro and chicken.  Let cool to room temperature

(When I know I'm cooking for the week, I will cook in my dutch oven so instead of transfering to a separate bowl, I can finish the dish directly in the dutch oven and store it directly in the fridge)

Spiced Garbanzo Beans:

--Heat oil in pan over med-high heat

--Add the garbanzo beans and cook for about a minute, stirring to coat in the oil

--Add the cumin, turmeric, cayenne and salt and cook, about 2 minutes, until the pan is dry

--Cool to room temperature

To serve:  Add some grapes to a bowl, the garbanzo beans and the chicken salad