Chickpeas in yogurt sauce

Ingredients for 4 servings:

• 240 ml yogurt (skimmed milk yogurt)
• 75 g bell pepper(s), red and green (75 g each)
• 75 g cucumber(s), chopped
• 2 spring onions, chopped
• 285 g chickpeas from the can, drained
• ½ tsp chili powder
• 1 clove(s) garlic
• ½ tsp cumin, crushed (I always use ground)
• 1 tsp sweetener (to taste)
• salt and pepper
• 1 tsp mint, dried
• 1 tbsp coriander leaves or fresh mint or chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dahi Channa Chaat

Stir 75-90 ml of water into the yogurt to thin, wash and chop the bell peppers, add the chickpeas to the yogurt, and thoroughly stir in the chili powder, garlic, cumin, sugar, salt, and pepper. Add the vegetables and dried mint and mix well again. Garnish with chopped coriander, mint, or chives and chill thoroughly before serving. A delicious appetizer or, with boiled potatoes, a great main meal! Oh, and per serving: 2.2 g total fat, 0.4 g saturated fat, 2 mg cholesterol.