South Indian Curried Chickpeas

Name: South Indian Curried Chickpeas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 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; 2 Tbsp water; 1 medium uncooked carrot(s) diced; 2 medium fresh tomato(es) seeded and chopped; 19 oz chickpeas (15 oz) rinsed and drained; 0.5 tsp ground cinnamon; 0.5 tsp cumin seeds; 3 Tbsp Plain fat free yogurt; 1 Tbsp cilantro fresh, chopped

SmartPoints® value per serving

Total Time

35 min

Prep

20 min

Cook

15 min

Serves

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.

Ingredients

dried shredded and sweetened coconut meat

2 Tbsp, unsweetened if available

coriander seed(s)

1 tsp

jalapeño pepper(s)

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

table salt

1 tsp

water

2 Tbsp

uncooked carrot(s)

1 medium, diced

fresh tomato(es)

2 medium, seeded and chopped

chickpeas (15 oz)

19 oz, rinsed and drained

ground cinnamon

½ tsp

cumin seeds

½ tsp

Plain fat free yogurt

3 Tbsp

cilantro

1 Tbsp, fresh, chopped

Instructions

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.

South Indian Curried Chickpeas

Ingredients

Instructions

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