Curried Chickpea Yogurt Dip Recipes

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
• Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
• Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
• Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

CHICKPEA CURRY WITH YOGURT

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
• Add onion, and cook for 2 minutes, stirring frequently.
• Add ginger and garlic; cook 30 seconds, stirring constantly.
• Stir in garam masala, and cook 10 seconds, stirring constantly.
• Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
• Cook 5 minutes, stirring occasionally.
• Remove from heat; discard cinnamon sticks and bay leaves.
• Stir in yogurt and cilantro.