Recipe: Curried Chickpeas with Almonds


2 oz. sliced almonds
1 tsp. vegetable oil
1/2 cup onion, sliced
1 tsp. fresh ginger, minced
2 tsp. curry powder
1 tsp. cumin
1/2 tsp. hot sauce
1/4 lb. green beans
1 15 oz. can diced tomatoes
1 15 oz. can chickpeas
1 cup plain yogurt
salt to taste


Toast almonds in pan 2-3 minutes. Remove from pan, add oil and cook onions 1-2 minutes.  Reduce heat.  Add ginger and spices and cook 1-2 minutes.   Add tomatoes and green beans. Cover and cook over low heat for 20 minutes. Stir in chickpeas and reserved almonds. Turn off heat and stir in 1 cup yogurt. Serve over rice.