Chickpea and Tomato Curry

By WisconsinMike

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
• 1/2 C. fresh cilantro
• 1 T. fresh lemon juice
• 1/2 t. coarse salt
• Plain yogurt for garnish (optional)

Details

Servings 4

Preparation

Step 1

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.