Curried Chickpeas - Culinary Medicine Home

Name: Curried Chickpeas - Culinary Medicine Home
Ingredients: 2 tsp. Olive oil; 2 cloves Garlic, raw (minced); 3 tsp. Ginger root, raw (peeled and minced); 1 large White or yellow onions (diced); 2 15 ounce can Canned no salt added chickpeas (garbanzo beans) (drained and rinsed); 1 15 ounce can No salt added canned diced tomatoes; 1 tsp. Curry powder; 1 tsp. Garam masala; 1/2 tsp., whole Ground cumin; 1/2 tsp. Ground turmeric; 1/4 tsp. Salt; 1 cup No salt added vegetable stock (or water); 1/2 cup Nonfat Greek Yogurt; 1/2 cucumber Cucumber (peeled, seeded, and grated); 1/2 tsp. Dried mint

mds.culinarymedicine.org

This Curried Chickpeas recipe is a side dish with both starch and vegetable and full of flavor. Serve it with another Indian dish or with a simple piece of grilled fish.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.

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Ingredients

2 tsp. Olive oil
2 cloves Garlic, raw (minced)
3 tsp. Ginger root, raw (peeled and minced)
1 large White or yellow onions (diced)
2 15 ounce can Canned no salt added chickpeas (garbanzo beans) (drained and rinsed)
1 15 ounce can No salt added canned diced tomatoes
1 tsp. Curry powder
1 tsp. Garam masala
1/2 tsp., whole Ground cumin
1/2 tsp. Ground turmeric
1/4 tsp. Salt
1 cup No salt added vegetable stock (or water)
1/2 cup Nonfat Greek Yogurt
1/2 cucumber Cucumber (peeled, seeded, and grated)
1/2 tsp. Dried mint