Dinner

Chicken and chickpeas with curried yoghurt is for Dinner.

Chicken and chickpeas with curried yoghurt takes 25 minutes to prepare.

Chicken and chickpeas with curried yoghurt takes several minutes to cook.

Chicken and chickpeas with curried yoghurt makes 4 servings.

The ingredients for Chicken and chickpeas with curried yoghurt are:

2 red capsicums
4 eggs
400g chickpeas
1/2 cup chopped fresh parsley
1/2 cup chopped fresh coriander
2 sticks celery, thinly sliced
400g cooked shredded chicken

Curried Yogurt
1 cup greek style yoghurt
1 clove garlic, crushed
1 tsp mild curry powder
1 tbs mango chutney
Cracked black pepper to taste

Here is how you make Chicken and chickpeas with curried yoghurt:

Mix all ingredients for curried yoghurt, refridgerate covered until ready to serve.Cut capsicums into quarters, remove seeds and membranes. Place on oven tray skin-side and cook under hot grill until skins blister and blacken. Place in resealable bag (or in plastic wrap) and let stand for 5 minutes. This makes skins easier to remove after they have cooled a bit. Thickly slice.Boil eggs for 8 minutes. Drain peel and quarter.Combine capsicum, chickpeas, herbs and celery in a bowl. toss. Devide among serving bowls, top with egg, chicken and curried yoghurt.Serving Size: 4 bowlsNumber of Servings: 4Recipe submitted by SparkPeople user KJW117.

The nutritional information for Chicken and chickpeas with curried yoghurt is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.4

• Total Fat: 7.0 g
• Cholesterol: 204.3 mg
• Sodium: 505.9 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 5.7 g
• Protein: 20.7 g

The dietary needs meet for Chicken and chickpeas with curried yoghurt is Low Carb