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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Cooking Light magazine. Ingredients:
1 tablespoon canola oil |
1 cup onion, chopped |
1 tablespoon gingerroot, peeled and minced |
1 garlic clove, minced |
2 teaspoons garam masala |
1 1/2 teaspoons brown mustard seeds |
1/4-1/2 teaspoon cayenne |
1/2 cup light coconut milk |
1 tablespoon jalapeno pepper, seeded and chopped |
1 teaspoon sugar |
1/2 teaspoon ground turmeric |
2 (15 1/2 ounce) cans chickpeas, rinsed and drained |
1 (28 ounce) can diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
3 tablespoons fresh cilantro |
Directions:
1. Heat oil in large nonstick skillet over med heat. Add onion, ginger, and garlic, cook 5 minute Stir in garam masala, mustard seeds, and cayenne; cook 2 min, stirring frequently. Stir in coconut milk and remaining ingredients except cilantro; bring to a boil.
2. Reduce heat and simmer 35 min, stirring occasionally. Remove from heat and stir in cilantro.
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