Curried Chickpeas with Vegetables

Name: Curried Chickpeas with Vegetables Recipe
Yield: 6
Ingredients: 1/4 cup vegetable oil; 2 teaspoons cumin seeds; 1 tablespoon minced peeled fresh ginger; 1 tablespoon minced garlic; 2 teaspoons curry powder; 1.75 cups cooked chickpeas (2/3 cup dried); 2 cups cubed peeled sweet potatoes; 2 cups cauliflower florets; 1 cup green beans (1in pieces); 1 cup chicken or vegetable stock; .5 tspn salt; black pepper to taste; 1 cup plain yogurt; 2 tbs all-purpose flour; 1 tbs finely chopped seeded jalapeno

Number of Servings: 6

Ingredients

1/4 cup vegetable oil2 teaspoons cumin seeds1 tablespoon minced peeled fresh ginger1 tablespoon minced garlic2 teaspoons curry powder1.75 cups cooked chickpeas (2/3 cup dried)2 cups cubed peeled sweet potatoes2 cups cauliflower florets1 cup green beans (1in pieces)1 cup chicken or vegetable stock.5 tspn saltblack pepper to taste1 cup plain yogurt2 tbs all-purpose flour1 tbs finely chopped, seeded jalapeno

Directions

Heat in large skillet over low heat until sizzling:
.25 cup vegetable oil
2 tsp cumin seeds

Add:
1 tbs minced peeled fresh ginger
1 tbs minced garlic

Cook, stirring, for 1 min; do not brown. Stir in:
2 tsp curry powder

Cook for 1 min. Stir in:
1.75 cups cooked chickpeas
2 cups cubed peeled sweet potatoes
2 cups cauliflower florets
1 cup green beans
1 cup chicken stock
.5 tsp salt
black pepper to taste

Cover and cook over med heat until the vegetables are tender, about 10 min.

Stir in a small bowl:
1 cup yogurt
2 tbs all-purpose flour

Add to the vegetables, along with:
1 tbs finely chopped seeded jalapeno pepper

Cook, stirring, over low heat until thickened and heated through; do not boil.

Number of Servings: 6

Recipe submitted by SparkPeople user NDRWFRMN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving