South Indian Curried Chickpeas

Name: South Indian Curried Chickpeas Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 Tbsp packaged shredded Coconut unsweetened if available; 1 tsp Coriander Seeds; 1 small Jalapeno Pepper seeded chopped; 1 tsp table Salt; 2 tbsp Water; 3 medium Carrots diced; 1 - 14 oz can diced Tomato drained; 2 cups cooked Chickpeas (19 oz canned); 1/2 tsp ground Cinnamon; 1/2 tsp ground Cumin; 3 Tbsp Soy Sour Cream (or plain fat-free yogurt if your not lactose intolerant)

Minutes to Prepare: 20
Minutes to Cook: 15

Number of Servings: 4

Ingredients

2 Tbsp packaged shredded Coconut, unsweetened if available1 tsp Coriander Seeds1 small Jalapeno Pepper, seeded, chopped1 tsp table Salt2 tbsp Water3 medium Carrots, diced1 - 14 oz can diced Tomato, drained2 cups cooked Chickpeas (19 oz canned)1/2 tsp ground Cinnamon1/2 tsp ground Cumin3 Tbsp Soy Sour Cream (or plain fat-free yogurt if your not lactose intolerant)

Directions

1. Grind coriander seeds. Combine coconut, ground coriander seeds, jalapeno, salt, and water. Mix into a paste and set aside.

2. Coat a large nonstick skillet with cooking spray and set over medium heat. Add carrots, tomatoes, and chickpeas; cook until carrots are tender, stirring occasionally, about 10 minutes. Stir in coconut mixture, cinnamon, cumin and soy sour cream (or yogurt); reduce heat to low and cook for 5 minutes.

Yields about 1 cup per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user SMITHASMITH.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving