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Photo of South Indian Curried Chickpeas by WW

South Indian Curried Chickpeas

5
1
1
SmartPoints® value per serving
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