Chickpea And Tomato Curry

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 medium onion, chopped (1/2 cup)
• 3 garlic cloves, finely chopped
• 1 tablespoon finely chopped gingerroot
• 1 tablespoon curry powder
• 2 (15 ounce) cans chickpeas, drained, rinsed
• 2 (14 1/2 ounce) cans organic diced fire-roasted tomatoes, undrained
• 1/2 cup finely chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt (kosher or sea salt)
• hot cooked rice, if desired
• plain yogurt, if desired

Recipe

• 1 in 3-quart saucepan, heat oil over medium heat.
• 2 cook onion, garlic, ginger root and curry powder in oil about 2 minutes, stirring frequently, until onions are tender.
• 3 stir in chickpeas and tomatoes and heat to boiling; reduce heat; simmer uncovered 15 minutes, stirring occasionally.
• 4 stir in cilantro, lemon juice and salt.
• 5 serve over rice; top each serving with yogurt and for vegan simply omit the yogurt.