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. More Healthy Recipes More Breakfast Recipes

Marisa May
December 2009

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© Lucy Schaeffer

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.