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Curried chickpeas and vegetables recipe

Chickpeas are a good source of protein, fiber, and potassium. They are often favored by vegetarians for these reasons. Also known as garbanzo beans, the chickpeas have the added benefit of being very affordable. Their neutral but satisfying taste allows them to nicely pick up the flavor of seasonings. This recipe is going to have some zing because of the jalapenos. You will want to check your spice rack before starting this chickpea recipe because you'll need curry powder and cumin seeds.

Recipe ingredients:

1/4 cup oil

2 teaspoons cumin seeds

1 Tablespoon minced fresh ginger

1 Tablespoon minced garlic

2 teaspoons curry powder

1-3/4 cups cooked chickpeas or canned chickpeas, rinsed and drained

2 cups cubed peeled sweet potatoes

2 cups cauliflower florets

1 cup green beans, cut into 1-inch pieces

1 cup chicken or vegetable stock

1/2 to 1 teaspoon salt

Dash pepper

1 cup plain yogurt

2 Tablespoons flour

1 seeded and finely chopped jalapeno pepper

1/4 cup chopped peanuts or cashews

Because this dish has a quick cooking time, it will be best to assemble and prepare all your ingredients. Mince, peel, rinse, and chop everything that needs it and then get going.

With a large skillet on low heat, get the oil and cumin seeds sizzling. Then add the ginger and garlic. Stir and cook for another minute, but do not let things brown. Stir in the curry powder and cook for another minute.

Now begin adding the chickpeas, sweet potatoes, cauliflower, green beans, stock, salt, and pepper to suit your taste. Cover the skillet and cook with medium heat for 10 minutes or until vegetables become tender.

In a small bowl stir together the yogurt and flour. Pour this mixture over the chickpeas and vegetables in the pan and then add the chopped jalapeno. While stirring, cook over low heat until everything is hot. Do not boil. Garnish with the chopped peanuts or cashews and serve the chickpeas.


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