Chickpea and Tomato Curry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Betty Crocker. Ingredients:
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 diced tomatoes, undrained |
1/2 cup finely chopped fresh cilantro |
1 tablespoon fresh lemon juice |
1/2 teaspoon coarse salt |
hot cooked rice, if desired |
plain yogurt, if desired |
Directions:
1. In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil 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.
3. Stir in cilantro, lemon juice and salt.
4. Serve over rice; top each serving with yogurt.
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