Name: Curried Chickpeas with Yogurt
Total time: 40 min
Ingredients: 1/4 cup cold-pressed extra-virgin olive oil; 4 garlic cloves , sliced thin; 1 onion , chopped fine; Salt and pepper; 1 teaspoon curry powder; 2 (15-ounce) cans chickpeas , rinsed; 1 cup homemade or low-sodium chicken or vegetable broth; 1/3 cup raisins; 2 tablespoons minced fresh parsley; 2 teaspoons lime juice; 1/4 cup organic plain low-fat yogurt

Why This Recipe Works

Chickpeas are a pantry staple with plenty of fiber, protein, and iron. To get more mileage out of them, we wanted to use them in a simple everyday side dish. We created a flavorful base for our chickpeas by sautéing garlic and onion. We then elevated the humble legume by infusing our oil with fragrant curry powder. In search of other easy kitchen staples to flavor our chickpeas, we reached for chicken or vegetable broth and raisins, which imparted a sweet-savory backbone to the dish without overpowering it, complementing the warm spice of the curry. Keeping the chickpeas whole provided excellent texture. As final touches, we added parsley and lime juice for freshness, along with yogurt, which added a creamy tang to mellow the curry.

Instructions

Combine 3 tablespoons oil and garlic in 12-inch skillet and cook over medium heat, stirring occasionally, until garlic is light golden, 3 to 5 minutes. Stir in onion and ¼ teaspoon salt and cook until onion is softened and lightly browned, 5 to 7 minutes.

Stir in curry powder and cook until fragrant, about 30 seconds. Stir in chickpeas, broth, and raisins and bring to simmer. Cover and cook until chickpeas are warmed through and flavors have melded, about 7 minutes.

Uncover, increase heat to high, and simmer until nearly all liquid has evaporated, about 3 minutes. Off heat, stir in parsley and lime juice. Stir in yogurt, season with salt and pepper to taste, and drizzle with remaining 1 tablespoon oil. Serve.