South Indian curried chickpeas
Dried shredded and sweetened coconut meat
2 tbsp(s), unsweetened if available
1 small, seeded, coarsely chopped (or use 1 hot green chile)
1 medium, diced
2 medium, seeded and chopped
Chickpeas (15 oz)
19 oz, rinsed and drained
Plain fat free yogurt
1 tbsp(s), fresh, chopped
- Place coconut, coriander seeds, jalapeno, salt and water in a blender; grind to a paste and set aside.
- 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.