Spiced Chickpeas with Yogurt and Pine Nuts

• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 1 large garlic clove, minced
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• Pinch of cayenne pepper
• One 15-ounce can chickpeas, drained
• 1 cup vegetable broth or water
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper
• 1/4 cup pine nuts
• 1 1/3 cups Greek-style plain fat-free yogurt
• 1 tablespoon chopped mint

1. In a medium, deep skillet, heat the olive oil.
2. Add the onion and garlic and cook over moderately high heat until softened, about 7 minutes.
3. Stir in the chile powder, cumin, turmeric and cayenne and cook, stirring, for 1 minute.
4. Add the chickpeas and broth and bring to a boil.
5. Cover and simmer over moderately low heat for 15 minutes.
6. Stir in the lemon juice and boil over moderately high heat, uncovered, until the liquid is thickened, about 3 minutes.
7. Season with salt and pepper.
8. Meanwhile, in a small, dry skillet, toast the pine nuts over moderate heat, stirring, until golden, about 4 minutes.
9. Spoon the yogurt into shallow bowls.
10. Top with the chickpeas, garnish with the mint and pine nuts and serve.

extravirgin olive oil, onion, garlic, ancho chile powder, ground cumin, ground turmeric, cayenne pepper, chickpeas, vegetable broth, lemon juice, salt, pine nuts, yogurt, mint

Taken from www.foodandwine.com/recipes/spiced-chickpeas-yogurt-and-pine-nuts (may not work)