Spiced Chickpeas With Yogurt and Pine Nuts

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 12 teaspoon dried ancho chile powder
• 12 teaspoon ground cumin
• 18 teaspoon ground turmeric
• 1 pinch cayenne pepper
• 1 (15 ounce) can chickpeas, drained
• 1 cup vegetable broth or 1 cup water
• 1 tablespoon fresh lemon juice
• kosher salt
• fresh ground black pepper
• 14 cup pine nuts
• 1 13 cups plain Greek yogurt
• 1 tablespoon of fresh mint, chopped

1. In a deep skillet, heat the oil over medium heat; add onions and garlic and cook until the onions start to soften, about 7 minutes.
2. Stir in chile powder, cumin, turmeric, and cayenne and cook 1 minute (while stirring); add chickpeas and broth and bring to a boil.
3. Cover, reduce heat, and simmer 15 minutes.
4. Stir in the lemon juice, season with salt and pepper, and increase heat to medium; boil, uncovered, until liquid thickens, about 3 minutes.
5. Meanwhile, toast pine nuts by stirring in a small, dry skillet, over medium high, until golden, about 4 minutes.
6. Spoon yogurt into 4 shallow bowls; top with chickpeas, garnish with pine nuts and mint.
7. NOTE: Chickpeas can be made 1 day in advance and stored in the refrigerator.
8. TO MAKE MJM: Prepare chickpeas and place in 4 1-quart mason jars.
9. Top with pine nuts and mint.
10. Store yogurt in separate jars.

extra virgin olive oil, onion, garlic, chile powder, ground cumin, ground turmeric, cayenne pepper, chickpeas, vegetable broth, lemon juice, kosher salt, fresh ground black pepper, nuts, yogurt, mint

Taken from www.food.com/recipe/spiced-chickpeas-with-yogurt-and-pine-nuts-478879 (may not work)