Chickpea Curry

2 Tbsp Olive Oil
4 Cloves Garlic
2 jalapeno
6 Medium Potatoes (skin on)
1 head Cauliflower
3 cups of fresh/frozen green beans
1 can Chickpeas
1 cup Plain, nonfat yogurt
4 Tbsp Curry Powder
1 Tbsp Cumin Seed
4 Cups Low Sodium/Low Fat Chicken Broth
2 Cups Dry Quinoa

In a large Stock Pot, heat Olive Oil over medium heat. Saute cumin seed and garlic. Once garlic is soft and cumin is releasing fragrance add curry powder. Once Curry powder is fragrant, add chicken stock and vegetables. Cook on a low boil until potatoes are tender. While vegetables are cooking, prepare Quinoa using package directions. Once vegetables are tender add yogurt and jalapeno. Allow to cook for another minute or two. Serve over Quinoa.

Number of Servings: 12

Recipe submitted by SparkPeople user MELTYLER.