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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Life isn't about finding yourself. Life is about creating yourself."
- George Bernard Shaw

The refrigerator light goes on...

I love side dishes like this one. You get everything in one bowl both starch and vegetable and full of flavor. You can serve it as a side with another Indian dish, but this is also fantastic with a simple piece of grilled fish.

Ginger Root

The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).

Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.

The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.


 

Curried Chickpeas



Servings = 6 | Serving size =about 1 1/2 cups as a side dish

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes great leftovers and keeps well, refrigerated, for 4-5 days.

2 tsp olive oil
2 cloves garlic (minced)
1 Tbsp fresh ginger (minced)
1 large onion (diced)
2 15 ounce can no salt added chickpeas (garbanzo beans) (drained and rinsed)
1 15 ounce can no salt added diced tomatoes
1 tsp curry powder
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp salt
fresh ground black pepper (to taste)
1/2 cup nonfat Greek yogurt
1 small cucumber (peeled, seeded, and grated)
1/2 tsp dried mint

Place the olive oil in a large skillet over medium high heat.

Add the garlic and ginger. Cook for about 3 minutes. Stir frequently.

Add the onion and cook for 5 minutes. Stir frequently.

Add the chickpeas, tomatoes, curry powder, garam masala, cumin, salt and pepper.

Reduce the heat until the mixture is simmering.

Simmer for 30 minutes. Stir occasionally,

While the chickpeas are cooking, mix together the yogurt, cucumber and mint. Chill.

When ready to serve, top each serving with three tablespoons of the yogurt mixture.

Nutrition Facts

Serving size = about 1 1/2 cups as a side dish

Servings = 6

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Amount Per Serving

Calories 198 Calories from Fat 35
  % Daily Value
Total Fat 4g 6%
    Saturated Fat <1g 2%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 224mg 9%
Total Carbohydrates 31g 12%
    Dietary Fiber 8g 28%
    Sugars 9g  
Protein 9g  
Vitamin A 2% Vitamin C 19%
Calcium 12% Iron 18%
Vitamin K 7 mcg Potassium 534 mg
Magnesium 60 mg