Chickpea and Tomato Curry

| 12/14/2010 11:22:05 AM

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 
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.