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South Indian Curried Chickpeas

1
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Combine a few key ingredients in a blender and you have the base for this creamy, mildly-spiced dish ready in seconds.

Ingredients

unsweetened shredded coconut

2 Tbsp

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

canned chickpeas

15 oz, rinsed and drained

ground cinnamon

½ tsp

ground cumin

½ tsp

Plain fat free yogurt

3 Tbsp

cilantro

1 Tbsp, fresh, chopped

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. Serving size: 1 cup

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