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.

Ingredients

• 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

Instructions

• 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.