South Indian Curried Chickpeas

SmartPoints: 4

Prep Time: 20 min

Cook Time:15 min

Serves: 4

Difficulty: Moderate


Our unique flavoring for chickpeas sheds new light on canned beans. Enjoy them as a side dish or serve them with basmati rice for a complete meal.


  • 2 Tbsp dried shredded and sweetened coconut meat, unsweetened if available
  • 1 tsp coriander seed(s)
  • 1 small jalapeño pepper(s), seeded, coarsely chopped (or use 1 hot green chile)
  • 1 tsp table salt
  • 1 medium uncooked carrot(s), diced
  • 2 medium fresh tomato(es), seeded and chopped
  • 19 oz canned chickpeas (undrained), rinsed and drained
  • 1⁄2tsp ground cinnamon
  • 1⁄2tsp cumin seeds
  • 3 Tbsp plain fat free yogurt
  • 1 Tbsp cilantro, fresh, chopped
  • 2 cup(s) water


  1. Place coconut, coriander seeds, jalapeno, salt and water in a blender; grind to a paste and set aside.
  2. Coat a large nonstick skillet with cooking spray and set over medium heat. Add carrot, tomatoes and chickpeas; cook until carrots are tender, stirring occasionally, about 10 minutes. Stir in coconut mixture, cinnamon, cumin and yogurt; reduce heat to low and cook 5 minutes. Sprinkle with cilantro and serve hot. Yields about 1 cup per serving.