Vegetarian

CHICKPEAS WITH GINGER and TOMATOES is for Dinner.

CHICKPEAS WITH GINGER and TOMATOES takes several minutes to prepare.

CHICKPEAS WITH GINGER and TOMATOES takes several minutes to cook.

CHICKPEAS WITH GINGER and TOMATOES makes 4 servings.

The ingredients for CHICKPEAS WITH GINGER and TOMATOES are:

10ml Olive Oil
5ml Freshly Grated Ginger
1-2 cloves Garlic crushed
10ml garam masala
1 x 400g can chopped Tomatoes
1 x 400g can Chickpeas drained
2 spring onions chopped or one small onion
150ml thick low-fat plain yoghurt
5ml curry paste (I just used curry powder)
30ml Fresh mint chopped
30ml fresh coriander, chopped
salt & freshly ground black pepper to taste

Here is how you make CHICKPEAS WITH GINGER and TOMATOES:

Heat the oil and fry the ginger, garlic and garam masala for two to three minutes.Add the canned tomatoes and drained chickpeas and bring to the boil - reduce the heat and simmer gently for 15 mins.Finely chop spring onions and combine in a bowl with yoghurt, curry paste, mint and coriander. Season well. Place chickpea mixture into serving dish and swirl in yoghurt mixture. I allowed it to marinate for a couple of hours and then heated it up again.Serve hot on rice or couscous.Serving Size:?4

The nutritional information for CHICKPEAS WITH GINGER and TOMATOES is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 208.6

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 300.1 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 5.6 g
• Protein: 7.3 g