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
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.