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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chickpea & Tomato Curry Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 Tbsp finely chopped gingerroot
2 cans (15 oz) chickpeas, drained and rinsed
2 cans (14.5 oz) fire-roasted diced tomatoes, undrained
12/ cup finely chopped cilantro
1 Tbsp fresh lemon juice
Directions:
Directions:
In a 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.

Stir in chickpeas and tomatoes, Heat to boiling. Reduce heat and simmer uncovered 15 minutes, stirring occasionally.

Remove from heat and stir in cilantro and lemon juice. If desired, serve over rice and top each serving with yogurt.

Makes 4 1 1/2 cup servings.

 

 

 

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