Curried Chickpeas And Vegetables

• 2 c. soaked chickpeas or canned chickpeas
• 1 onion, sliced
• 2 carrots, diced
• 1 small zucchini, diced
• 2 tsp. olive oil
• 1 1/2 tsp. coriander (dry ground)
• 1 tsp. cumin (dry ground)
• 1 tsp. ground turmeric
• 2 tsp. salt to taste
• 1/3 c. fresh coriander leaves
• 1/2 small chili pepper (optional)
• 1/3 c. plain yogurt (low-fat)

1. Cook chickpeas in enough water to cover until tender, 1/2 to 1 hour.
2. Saute onion in olive oil.
3. Add to chickpeas.
4. Add carrots and zucchini.
5. Cook on low heat until vegetables are tender.
6. Add a little water if necessary to keep moist.
7. Add 1 1/2 teaspoons coriander, 1 teaspoon cumin and 1 teaspoon turmeric.
8. Add salt, depending on your taste.
9. Cook on low heat for 10 minutes.
10. Add fresh coriander leaves, chopped fine, and 1/2 small chili if you like it hot and spicy.
11. Just before serving, stir in yogurt.

chickpeas, onion, carrots, zucchini, olive oil, coriander, cumin, ground turmeric, salt, fresh coriander leaves, chili pepper, yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=818428 (may not work)