Chickpea and Tomato Curry

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Chickpea and Tomato Curry
Makes 6 servings

Spice up chilly nights with this meat-free recipe, courtesy of Muir Glen. High in protein, the chickpeas in this recipe get a kick of flavor from simmering with onion, garlic, ginger and curry powder.

Prep Time: 30 Minutes
Start to Finish: 30 Minutes

Chickpea and tomato curry makes a great meatless meal or creative appetizer. Photo Courtesy Muir Glen.

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 tablespoon curry powder
2 cans (15 oz each) chick peas, drained, rinsed
2 cans (14.5 oz each) Muir Glen Organic Fire Roasted diced tomatoes, undrained
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon coarse (kosher or sea) salt
Hot cooked rice, if desired
Plain yogurt, if desired 

1. In 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.

2. Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.

3. Serve over rice and with Indian flatbread. Top each serving with yogurt.

Did you know? For the best flavor, look for cilantro that is very green, fresh looking and aromatic. 

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