South Indian curried chickpeas
2
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Grab a rotisserie chicken and make this an Indian-inspired dinner night, ready in just 35 minutes. A few key ingredients combined in a blender make the base for this creamy, mildly-spiced dish. Rich coconut, spicy jalapeno, tart coriander and herbaceous cilantro add layers of flavor to this yogurt based sauce. Tomato and carrot bring a fresh vegetable presence. Serve this complex side with a simply cooked protein such as pork tenderloin or grilled chicken breast. Add more vegetables and make this an easy vegetarian dinner. Broccoli, zucchini, squash and snow peas all work well in this dish. Heat sensitive? no worries! Exchange the jalapeno pepper for green bell pepper to tone it down.
Ingredients
Unsweetened shredded coconut
2 Tbsp
Coriander seeds
1 tsp
Jalapeño pepper
1 small, seeded, coarsely chopped (or use 1 hot green chile)
Table salt
1 tsp
Water
2 Tbsp
Carrots
1 medium, diced
Tomato
2 medium, seeded and chopped
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Ground cinnamon
½ tsp
Ground cumin
½ tsp
Plain fat free yogurt
3 Tbsp
Cilantro
1 Tbsp, fresh, chopped
