Spiced Chickpeas with Yogurt and Pine Nuts
© Lucy Schaeffer

Spiced Chickpeas with Yogurt and Pine Nuts


The Good News More people should eat chickpeas at breakfast: The legumes have lots of folate, essential minerals and fiber, which helps regulate blood sugar. The chefs at Marisa May's restaurant, SD26, sometimes make these stewy, savory chickpeas for her when she hasn't had a chance to eat something filling at home.

slideshow  More Healthy Recipes

slideshow  More Breakfast Recipes

More ∨


  1. 2 tablespoons extra-virgin olive oil
  2. 1 large onion, finely chopped
  3. 1 large garlic clove, minced
  4. 1/2 teaspoon ancho chile powder
  5. 1/2 teaspoon ground cumin
  6. 1/8 teaspoon ground turmeric
  7. Pinch of cayenne pepper
  8. One 15-ounce can chickpeas, drained
  9. 1 cup vegetable broth or water
  10. 1 tablespoon fresh lemon juice
  11. Salt and freshly ground black pepper
  12. 1/4 cup pine nuts
  13. 1 1/3 cups Greek-style plain fat-free yogurt
  14. 1 tablespoon chopped mint
  1. In a medium, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat until softened, about 7 minutes. Stir in the chile powder, cumin, turmeric and cayenne and cook, stirring, for 1 minute. Add the chickpeas and broth and bring to a boil. Cover and simmer over moderately low heat for 15 minutes. Stir in the lemon juice and boil over moderately high heat, uncovered, until the liquid is thickened, about 3 minutes. Season with salt and pepper.
  2. Meanwhile, in a small, dry skillet, toast the pine nuts over moderate heat, stirring, until golden, about 4 minutes.
  3. Spoon the yogurt into shallow bowls. Top with the chickpeas, garnish with the mint and pine nuts and serve.
Make Ahead
The spiced chickpeas can be prepared through Step 1 and refrigerated overnight. Reheat gently.
One Serving 270 cal, 31 gm carb, 13 gm fat, 1.7 gm sat fat, 8 gm protein, 7 gm fiber.