South Indian Curried Chickpeas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 212.6
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,205.4 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 8.7 g
- Protein: 7.7 g
View full nutritional breakdown of South Indian Curried Chickpeas calories by ingredient
Introduction
Delicious and creamy low fat dish. Serve over rice. Delicious and creamy low fat dish. Serve over rice.Number of Servings: 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)
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.
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.