Last year, one of the non-baker’s favorite couples moved away. And while she was excited about the new possibilities that their move represented, she knew that she’d miss them greatly. Fortunately they do occasionally visit. On one of their latest visits, one Guest offered to make dinner for the non-baker. The non-baker happily accepted and spent an evening munching on these chickpeas with a wonderful yogurt sauce.
And a pretty high protein and healthy dish as well!
Recipe for chickpeas and yogurt sauce
1 tsp curry-1.5
1/4 tsp mango powder
1/2 a yellow onion, diced
1 tbsp olive oil
1 can chickpeas, drained
Heat a skillet (or any other mid-size pan) on the stove over a medium flame. Put olive oil into pan and, as it heats, combine with diced onion and spices. Cook until onions are semi-translucent, then add drained chickpeas. Stir until chickpeas begin to brown. Then take off stove and plate.
1 single serving greek yogurt
1/3 cup raisins, minced
1 tsp sugar
1 tsp honey
1 dash cinnamon
Mix ingredients in a bowl, starting with the yogurt. When the chickpeas are finished, either combine the sauce with the chickpeas or serve side by side (to allow people to choose their chickpea to sauce ratio.