Curried Chickpeas with Vegetables

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

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.