Curried Chickpeas
Servings
6Serving size
about 1 1/2 cups as a side dishThis recipe can be multiplied and makes great leftovers. Keeps well, refrigerated, for 4-5 days.
Ingredients
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 3 tsp. Ginger root, raw (peeled and minced) |
| 1 large White onions (diced) |
| 2 15 ounce can Canned no salt added chickpeas (garbanzo beans) (drained and rinsed) |
| 1 15 ounce can No salt added canned diced tomatoes |
| 1 tsp. Curry powder |
| 1 tsp. Garam masala |
| 1/2 tsp., whole Ground cumin |
| 1/2 tsp. Ground turmeric |
| 1/4 tsp. Salt |
| 1 cup No salt added vegetable stock (or water) |
| 1/2 cup Nonfat Greek Yogurt |
| 1/2 cucumber Cucumber (peeled, seeded, and grated) |
| 1/2 tsp. Dried mint |
Instructions
Add the garlic and ginger. Cook for about 3 minutes. Stir frequently.
Add the onion and cook for 5 minutes. Stir frequently.
Add the chickpeas, tomatoes, curry powder, garam masala, cumin, salt and pepper.
Reduce the heat until the mixture is simmering.
Simmer for 30 minutes. Stir occasionally,
While the chickpeas are cooking, mix together the yogurt, cucumber and mint. Chill.
When ready to serve, top each serving with three tablespoons of the yogurt mixture.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
With side dishes like this one you get everything in one bowl – both starch and vegetable – and full of flavor.
You can serve it as a side with another Indian dish, but this is also fantastic with a simple piece of grilled fish.