Summary

Ingredients

• 240 ml yogurt (skimmed milk yogurt)
• 75 g bell pepper (s), red and reen ( each)
• 75 g cucumber (s), chopped
• 2 spring onions, chopped
• 285 g canned chickpeas, drained
• 0.5 teaspoon ½ chili powder
• 1 clove garlic
• 0.5 teaspoon ½ cumin, crushed (I always use ground)
• 1 teaspoon sweetener, (to taste)
• salt and pepper
• 1 teaspoon mint, dried
• 1 tablespoon coriander greens or fresh mint or chives rolls

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Instructions

1. Stir 75-90 ml of water into the yogurt to dilute, wash and chop the paprika, add the chickpeas to the yogurt, carefully stir in the chili powder, garlic, cumin, sugar, salt and pepper. Vegetables and dried Add mint and stir well again. Garnish with chopped coriander, mint or chives and chill well before serving.
2. Delicious starter or a great main meal with jacket potatoes!
3. Oh yes, per serving: 2.2 g total fat, 0.4 g saturated fat, 2 mg cholesterol