Soak chickpeas overnight. Drain, then place in a saucepan, cover with water and bring to the boil over medium-high heat. Cook for 45 minutes or until chickpeas are tender but still retain their shape.

In a medium bowl, mix together the radish, crushed cumin seeds, yogurt, minced chiles, cayenne pepper, and 1 teaspoon salt, or to taste. Set aside for at least 1 hour before serving.

Recipe: Asparagus & Radishes with Mint. By Greg Morago, Staff writer March 30, 2021. ... He is a native Arizonan and member of the Pima tribe of the Gila River Indian Community.