Curried Chickpeas

Servings: 6 | Serving size: about 1 1/2 cups as a side dish

Cooking Time: 45 Minutes

This recipe can easily be multiplied, makes great leftovers, and keeps well, refrigerated, for 4-5 days.

Ingredients

• 2 tsp. olive oil
• 2 cloves garlic (minced)
• 1 Tbsp. fresh ginger (minced)
• 1 large onion (diced)
• 2 15-ounce cans no salt added chickpeas (drained and rinsed)
• 1 15-ounce can no salt added diced tomatoes
• 1 tsp. curry powder
• 1 tsp. garam masala
• 1/2 tsp. ground cumin
• 1/2 tsp. turmeric
• 1/4 tsp. salt
• 1 cup water or no salt added vegetable stock.
• fresh ground black pepper to taste
• 1/2 cup non-fat Greek yogurt
• 1 small cucumber (peeled, seeded and shredded)
• 1/2 tsp. dried mint

Place the olive oil in a large skillet over medium high heat.

Add the garlic and ginger. Cook for about 3 minutes. Stir frequently.

Add the onion and cook for 5 minutes. Stir frequently.

Add the chickpeas, tomatoes, curry powder, garam masala, cumin, salt, pepper and water.

Reduce the heat until the mixture is simmering.

Simmer for 30 minutes. Stir occasionally,

While the chickpeas are cooking mix together the yogurt, cucumber and mint. Chill

When ready to serve, top each serving with three tablespoons of the yogurt mixture.