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CHICKPEA AND TOMATO CURRY

  • 838calories

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Source: www.foodreference.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive or vegetable oil

  2. 1 medium onion, chopped (1/2 cup)

  3. 3 cloves garlic, finely chopped

  4. 1 tablespoon finely chopped gingerroot

  5. 1 tablespoon curry powder

  6. 2 cans (15 oz each) chick peas, drained, rinsed

  7. 2 cans (14 1/2 oz each) Muir Glen ® Organic Fire Roasted diced tomatoes, undrained

  8. 1/2 cup finely chopped fresh cilantro*

  9. 1 tablespoon fresh lemon juice

  10. 1/2 teaspoon coarse (kosher or sea) salt Hot cooked rice, if desired Plain yogurt, if desired

Instructions Jump to Ingredients ↑

  1. Directions 1. In 3-quart saucepan, heat oil over medium heat. Add onion, garlic, gingerroot and curry powder; cook about 2 minutes, stirring frequently, until onion is tender.

  2. Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.

  3. Serve over rice. Top each serving with yogurt. *

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