Chickpea and Tomato Curry

Name: Chickpea and Tomato Curry
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 6 serving(s)
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 organic diced fire-roasted tomatoes, undrained; 1/2 cup finely chopped fresh cilantro; 1 tablespoon fresh lemon juice; 1/2 teaspoon coarse salt (kosher or sea salt); hot cooked rice, if desired; plain yogurt, if desired

Submitted by graciethebaker

"From the Muir Glen website. I haven't tried this yet, but I'm always looking for great vegetarian dishes."

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Ready In:: 32mins
Ingredients:: 12
Serves:: 6

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 organic diced fire-roasted tomatoes, undrained
¹⁄₂ cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
¹⁄₂ teaspoon coarse salt (kosher or sea salt)
hot cooked rice, if desired
plain yogurt, if desired

directions

In 3-quart saucepan, heat oil over medium heat.
Cook onion, garlic, ginger root and curry powder in oil about 2 minutes, stirring frequently, until onions are tender.
Stir in chickpeas and tomatoes and heat to boiling; Reduce heat; simmer uncovered 15 minutes, stirring occasionally.
Stir in cilantro, lemon juice and salt.
Serve over rice; top each serving with yogurt and for vegan simply omit the yogurt.