I've been flip-flopping lately, shifting between making Indian food, and piles and piles of salads in this heat. This is one of my favorite "Indian" recipes (i.e. not authentic) that I actually stole from Weight Watchers, back in the day. Enjoy, on a hot, or not-so-hot day!
Spiced Indian Chickpeas:
1/4 c. shredded coconut
1/4 c. water
1 tsp. coriander seeds
1 small jalepeno pepper, seeded
1 tsp. ground cumin
1 tsp. salt
1 tsp. cinnamon
1 or 2 medium carrots, diced
3 tomatoes, seeded and chopped (or 1 c. stewed tomatoes, diced)
1 Tbsp. cilantro (optional)
2 cans chickpeas, rinsed and drained
In a food processor, blend up the first set of ingredients (spices, coconut, and pepper). If you are using fresh tomatoes, you can blend those in there as well. Set aside.
In a large nonstick pan, spray it with cooking spray, and heat to medium high heat. Add the onions and cook until translucent. Then add the carrots and stewed tomatoes (if using). Cook until carrots are tender, then add the spice mixture and the chickpeas. You can also add a few tablespoons of plain yogurt, if you like. Serve over brown rice, and sprinkle with cilantro, if using.
Even this super smart baby likes them. (Full disclosure: this baby has not actually eaten this dish. But, she does enjoy peas, yams, and Cheerios.)