Chick Pea Curry...and (not so) Weight Watchers Goodies

Week 2 of my Weight Watchers program, online...I lost 5 lbs. so far. But I must tell you, planning, is the "key" to this successful way of staying on track! It's not easy, when you think about various other foods to eat...easier to make, but hard when you have to say "no" or maybe just limit it to a bite?...or a small portion! Easier said, than done, but I did it, and I'm still doing it!

Last week, I was making mostly chicken dishes, with fresh and healthy vegetables, and this week I'm concentrating on legumes...all kinds of beans, and rice, and grain dishes. The only "sidetrack" is, that in the meantime, I'm also thinking about making cakes, and other snacks...which not necessarily from the Weight Watchers cookbook! As for instance...neither is the Chickpea Curry, but I'm sure, if I would google this recipe for WW, I could find similar recipe for this delicious dish!

Chickpea Curry
by; All Recipes.com

2 Tbsp. vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves (I used 1 teaspoon ground cloves)
2 (2inch) sticks cinnamon, crushed (I used 1 teaspoon ground cinnamon)
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt, to taste
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro

Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, cloves, cinnamon, cumin, coriander, salt cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans, and the liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving  reserving some, for garnish.
Note: I added 1 Tbsp. hot homemade pepper sauce for more spice, and flavor. Also served it over Jasmine rice
6- 8 servings; Points value: 7