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 it's full of flavor. You can serve it with another Indian dish, but this is also fantastic with a simple piece of grilled fish.
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.
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.
Serving size: about 1 1/2 cups as a side dish
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 7mcg||Potassium 534mg|