Curried Chickpeas And Vegetables - cooking recipe

Ingredients

2 c. soaked chickpeas or canned chickpeas
1 onion, sliced
2 carrots, diced
1 small zucchini, diced
2 tsp. olive oil
1 1/2 tsp. coriander (dry ground)
1 tsp. cumin (dry ground)
1 tsp. ground turmeric
2 tsp. salt to taste
1/3 c. fresh coriander leaves
1/2 small chili pepper (optional)
1/3 c. plain yogurt (low-fat)

Preparation

Cook chickpeas in enough water to cover until tender, 1/2 to 1 hour.
Saute onion in olive oil.
Add to chickpeas.
Add carrots and zucchini.
Cook on low heat until vegetables are tender.
Add a little water if necessary to keep moist.
Add 1 1/2 teaspoons coriander, 1 teaspoon cumin and 1 teaspoon turmeric.
Add salt, depending on your taste.
Cook on low heat for 10 minutes.
Add fresh coriander leaves, chopped fine, and 1/2 small chili if you like it hot and spicy.
Just before serving, stir in yogurt.