This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Life isn't about finding yourself. Life is about creating yourself."
- George Bernard Shaw
I love side dishes like this one. You get everything in one bowl – both starch and vegetable – and full of flavor. You can serve it as a side with another Indian dish, but this is also fantastic with a simple piece of grilled fish.
The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).
Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.
The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.
Servings = 6 | Serving size =about 1 1/2 cups as a side dish
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers and keeps well, refrigerated, for 4-5 days.
|2 tsp||olive oil|
|2 cloves||garlic (minced)|
|1 Tbsp||fresh ginger (minced)|
|1 large||onion (diced)|
|2 15 ounce can||no salt added chickpeas (garbanzo beans) (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|
|fresh ground black pepper (to taste)|
|1/2 cup||nonfat Greek yogurt|
|1 small||cucumber (peeled, seeded, and grated)|
|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 and pepper.
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.
Serving size = about 1 1/2 cups as a side dish
Servings = 6
Amount Per Serving
|Calories 198||Calories from Fat 35|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 31g||12%|
|Dietary Fiber 8g||28%|
|Vitamin A 2%||Vitamin C 19%|
|Calcium 12%||Iron 18%|
|Vitamin K 7 mcg||Potassium 534 mg|
|Magnesium 60 mg|