South Indian Curried Chickpeas
- Total Time
Combine a few key ingredients in a blender and you have the base for this creamy, mildly-spiced dish ready in seconds.
unsweetened shredded coconut2 Tbsp
coriander seed(s)1 tsp
jalapeño pepper(s)1 small, seeded, coarsely chopped (or use 1 hot green chile)
table salt1 tsp
uncooked carrot(s)1 medium, diced
fresh tomato(es)2 medium, seeded and chopped
canned chickpeas15 oz, rinsed and drained
ground cinnamon½ tsp
ground cumin½ tsp
plain fat free yogurt3 Tbsp
cilantro1 Tbsp, fresh, chopped
- 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.
- Serving size: 1 cup