Chicken and chickpeas with curried yoghurt
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 red capsicums4 eggs400g chickpeas1/2 cup chopped fresh parsley1/2 cup chopped fresh coriander2 sticks celery, thinly sliced400g cooked shredded chickenCurried Yogurt1 cup greek style yoghurt1 clove garlic, crushed1 tsp mild curry powder1 tbs mango chutneyCracked black pepper to taste
Mix all ingredients for curried yoghurt, refridgerate covered until ready to serve.
Cut capsicums into quarters, remove seeds and membranes. Place on oven tray skin-side and cook under hot grill until skins blister and blacken. Place in resealable bag (or in plastic wrap) and let stand for 5 minutes. This makes skins easier to remove after they have cooled a bit. Thickly slice.
Boil eggs for 8 minutes. Drain peel and quarter.
Combine capsicum, chickpeas, herbs and celery in a bowl. toss. Devide among serving bowls, top with egg, chicken and curried yoghurt.
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user KJW117.
Cut capsicums into quarters, remove seeds and membranes. Place on oven tray skin-side and cook under hot grill until skins blister and blacken. Place in resealable bag (or in plastic wrap) and let stand for 5 minutes. This makes skins easier to remove after they have cooled a bit. Thickly slice.
Boil eggs for 8 minutes. Drain peel and quarter.
Combine capsicum, chickpeas, herbs and celery in a bowl. toss. Devide among serving bowls, top with egg, chicken and curried yoghurt.
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user KJW117.
Nutritional Info Amount Per Serving
- Calories: 277.4
- Total Fat: 7.0 g
- Cholesterol: 204.3 mg
- Sodium: 505.9 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 5.7 g
- Protein: 20.7 g
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