Chickpea and Tomato Curry

Chickpea and Tomato Curry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    T. olive oil

  • 1

    medium chopped onion

  • 3

    cloves minced garlic

  • 1

    T. minced fresh ginger

  • 1

    T. Curry powder

  • 2

    cans (15 oz. each) rinsed chickpeas

  • 2

    cans (14.5 oz. each) undrained regular fire roasted diced tomatoes

  • ½

    C. fresh cilantro

  • 1

    T. fresh lemon juice

  • ½

    t. coarse salt

  • Plain yogurt for garnish (optional)

Directions

Heat oil in a dutch oven over medium heat. Add onion, garlic, ginger, and curry powder; cook 5 minutes or until onions are softened. Stir in chickpeas and tomatoes. Bring to a boil. Reduce heat; simmer; uncovered, 15 minutes, stirring occasionally. Stir in cliantro, lemon juice, and salt. Garnish with yogurt of desired.


Nutrition

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