South Indian Curried Chickpeas
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Our unique flavouring for chickpeas sheds new light on canned beans. Enjoy them as a side dish or serve them with basmati rice for a complete meal.
Ingredients
Dried shredded and sweetened coconut meat
2 tbsp(s)
Coriander seeds
1 tsp(s)
Jalapeño pepper
1 small
Table salt
1 tsp(s)
Water
2 tbsp(s)
Carrots
1 medium
Tomato
2 medium
Canned undrained chickpeas
19 oz
Ground cinnamon
½ tsp(s)
Cumin seeds
½ tsp(s)
Plain fat free yogurt
3 tbsp(s)
Cilantro
1 tbsp(s)
Instructions
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.
3
Yields about 1 cup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.