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Categories:
chickpeas onion carrots zucchini olive oil Coriander cumin ground turmeric salt fresh coriander leaves chili pepper yogurt
Viewed: 29 - Published at: 2 years agoIngredients
- 2 c. soaked chickpeas or canned chickpeas
- 1 onion, sliced
- 2 carrots, diced
- 1 small zucchini, diced
- 2 tsp. olive oil
- 1 1/2 tsp. coriander (dry ground)
- 1 tsp. cumin (dry ground)
- 1 tsp. ground turmeric
- 2 tsp. salt to taste
- 1/3 c. fresh coriander leaves
- 1/2 small chili pepper (optional)
- 1/3 c. plain yogurt (low-fat)
Method
- Cook chickpeas in enough water to cover until tender, 1/2 to 1 hour.
- Saute onion in olive oil.
- Add to chickpeas.
- Add carrots and zucchini.
- Cook on low heat until vegetables are tender.
- Add a little water if necessary to keep moist.
- Add 1 1/2 teaspoons coriander, 1 teaspoon cumin and 1 teaspoon turmeric.
- Add salt, depending on your taste.
- Cook on low heat for 10 minutes.
- Add fresh coriander leaves, chopped fine, and 1/2 small chili if you like it hot and spicy.
- Just before serving, stir in yogurt.
