Fresh Herbs With Corn, Asparagus, And Chickpeas Recipe

• 1 bunch fresh parsley, thick stems discarded and roughly chopped
• 1 bunch fresh cilantro, thick stems discarded and roughly chopped
• 1 1/2 cups fresh dill, thick stems discarded and roughly chopped
• 1 1/2 cups fresh mint, thick stems discarded and roughly chopped
• 4 tablespoons extra-virgin olive oil, divided
• 4 tablespoons fresh lemon juice from 2 lemons, plus more as needed, divided
• Kosher salt and freshly ground black pepper
• 1 shallot, thinly sliced
• 1 tablespoon ground cumin
• 1 teaspoon cayenne
• 2 ears of corn, kernels sliced off (about 1 1/3 cups)
• 1 bunch asparagus, woody ends discarded and cut into 2-inch pieces (about 2 cups)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (7-ounce) container Greek yogurt, preferably 2%
• 1 tablespoon sumac

1. Combine the parsley, cilantro, dill, and mint in a large serving bowl and stir in 2 tablespoons olive oil and 2 tablespoons lemon juice. Season with salt and pepper and set aside.
2. In a 12-inch skillet, heat remaining 2 tablespoons oil over medium-high heat until shimmering. Add shallots and a pinch of salt, cooking until softened, about 2 minutes. Add cumin and cayenne, stirring, until fragrant, about 30 seconds longer. Add corn, asparagus, and chickpeas and season with salt and pepper. Continue to cook, stirring occasionally, until vegetables are tender, about 7 minutes. Remove from heat and allow to cool slightly.
3. Stir together yogurt and sumac in a small bowl. In a serving bowl, combine cooked vegetables and chickpeas with herbs. Season with salt and pepper and add more lemon juice, if necessary. Serve with yogurt alongside.

parsley, fresh cilantro, fresh dill, fresh mint, extravirgin olive oil, lemon juice, kosher salt, shallot, ground cumin, cayenne, corn, chickpeas, yogurt, sumac

Taken from www.seriouseats.com/recipes/2014/06/fresh-herbs-with-corn-asparagus-and-chickpeas-recipe.html (may not work)