Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 3

Whole milk yogurt contributes a silky, creamy texture to this mild vegetarian stew from India. Serve Chickpea Curry with steamed or sautéed spinach and Indian bread. Replicate naan, the Indian flatbread, by cooking flour tortillas in a grill pan or cast-iron skillet until blackened in spots. The cinnamon sticks and bay leaves are removed before the dish is served, but the cardamom pods are more difficult to fish out. Be careful as you eat not to bite into one.

Recipe by Cooking Light April 2005

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Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly. Add onion, and cook for 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in garam masala, and cook 10 seconds, stirring constantly. Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer. Cook 5 minutes, stirring occasionally. Remove from heat; discard cinnamon sticks and bay leaves. Stir in yogurt and cilantro.

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Nutrition Facts

262 calories; calories from fat 28%; fat 8.2g; saturated fat 1.7g; mono fat 3.1g; poly fat 2.9g; protein 10.2g; carbohydrates 38.9g; fiber 8.6g; cholesterol 8mg; iron 3.8mg; sodium 579mg; calcium 173mg.
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