Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 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.

Step 2    

Meanwhile, in a small, dry skillet, toast the pine nuts over moderate heat, stirring, until golden, about 4 minutes.

Step 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.

Notes

One Serving 270 cal, 31 gm carb, 13 gm fat, 1.7 gm sat fat, 8 gm protein, 7 gm fiber.

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