Curried Chickpeas with Vegetables

• 2 tablespoons coconut oil
• 2 teaspoons cumin seeds
• 1 tablespoon minced and peeled fresh ginger
• 1 tablespoon minced garlic
• 2 teaspoons curry powder
• 1 3/4 cup cooked chickpeas (about 2/3 cup dried)
• 2 cups cubed sweet potato
• 2 cups cauliflower florets
• 1 cup green beans, cut in 1 inch pieces
• 1 cup chicken or vegetable broth
• 1/2 teaspoon sea salt
• black pepper to taste
• 1 cup plain yogurt
• 2 tablespoons flour
• 1 tablespoon finely chopped seeded jalapeno pepper
• 1/4 cup chopped roasted unsalted cashews or peanuts
• 2 tablespoons shredded unsweetened dried coconut, toasted

Heat oil and cumin seeds in a large skillet over low heat until sizzling.  Add ginger and garlic and stir for 1 minute without browning.  Stir in curry powder and cook for 1 minute.  Stir in chickpeas, potatoes, cauliflower, green beans, stock, salt and pepper.  Cover and cook over medium heat until the vegetables are tender, about 10 minutes.  Stir together the yogurt and flour in a small bowl and add to the vegetables along with the jalapeno.  Cook, stirring over low heat until thickened and heated through;  do not boil.  Serve vegetables garnished with nuts and coconut over rice.

Makes 6 servings.