South Indian Curried Chickpeas

Ingredients

• 2 Tbsp dried shredded and sweetened coconut meat, unsweetened if available
• 1 tsp coriander seed(s)
• 1 small jalape¤o pepper(s), seeded, coarsely chopped (or use 1 hot green chile)
• 1 tsp table salt
• 2 Tbsp mineral water
• 1 medium uncooked carrot(s), diced
• 2 medium fresh tomato(es), seeded and chopped
• 19 oz chickpeas (15 oz), rinsed and drained
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 3 Tbsp plain fat free yogurt
• 1 Tbsp cilantro, fresh, chopped

Instructions

1. Place coconut, coriander seeds, jalapeno, salt and water in a blender; grind to a paste and set aside.
2. Coat a large nonstick skillet with cooking spray and set over medium heat. Add carrot, tomatoes and chickpeas; cook until carrots are tender, stirring occasionally, about 10 minutes. Stir in coconut mixture, cinnamon, cumin and yogurt; reduce heat to low and cook 5 minutes. Sprinkle with cilantro and serve hot.

Notes

Yields about 1 cup per serving.