Monday, October 06, 2008

south indian curried chickpeas - 3 WW pts

Weight Watcher POINTS® Value: 3
Servings: 4
Preparation Time: 20 min
Cooking Time: 15 min
Level of Difficulty: Moderate
Enjoy these chickpeas as a side dish or serve them with basmati rice for a complete meal.


  • 2 Tbsp packaged shredded coconut, unsweetened if available
  • 1 tsp coriander seed(s)
  • 1 small jalapeno pepper(s), seeded, coarsely chopped (or use 1 hot green chile)
  • 1 tsp table salt
  • 2 Tbsp water
  • 1 medium carrot(s), diced
  • 2 medium tomato(es), seeded and chopped
  • 19 oz canned chickpeas, rinsed and drained
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 3 Tbsp plain fat-free yogurt
  • 1 Tbsp cilantro, fresh, chopped


  • Place coconut, coriander seeds, jalapeno, salt and water in a blender; grind to a paste and set aside.

  • 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. Yields about 1 cup per serving.

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