Photo of South Indian Curried Chickpeas by WW

South Indian Curried Chickpeas

1 - 4
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
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.


Dried shredded and sweetened coconut meat

2 tbsp(s), unsweetened if available

Coriander seed(s)

1 tsp(s)

Jalapeño pepper(s)

1 small, seeded, coarsely chopped (or use 1 hot green chile)

Table salt

1 tsp(s)


2 tbsp(s)

Uncooked carrot(s)

1 medium, diced

Fresh tomato(es)

2 medium, seeded and chopped

Canned undrained chickpeas

19 oz, rinsed and drained

Ground cinnamon

½ tsp(s)

Cumin seeds

½ tsp(s)

Plain fat free yogurt

3 tbsp(s)


1 tbsp(s), fresh, chopped


  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.