Curried Parsnip And Chick Pea Puree
|Vegetable oil/Canola oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), sliced|
|Curry powder||1 1⁄2 Teaspoon|
|Carrot||3 Ounce, peeled and thinly sliced (1 Small Piece)|
|Parsnips||5 Medium, peeled and thinly sliced|
|Canned low sodium tomatoes with their juice||14 1⁄2 Ounce (1 Can)|
|Chickpeas||1⁄2 Cup (8 tbs)|
|Plain non-fat yogurt||2 Tablespoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Black pepper||1⁄4 Teaspoon (To Taste)|
1 ln a large heavy saucepan, heat the oil over moderate heat.
Stir in the garlic and curry powder, then add the carrot, parsnips, and tomatoes.
Cook, covered, for 20 minutes or until the parsnips are just tender.
Add the chick peas and cook, covered, another 5 minutes.
2 In a food processor or blender, combine the mixture with the yogurt, salt, and pepperand puree until smooth.
If necessary, return to the saucepan and reheat over low heat.