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Chickpea and Tomato Curry
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Prep Time:
30 minutes
Total Time:
30 minutes
Quick and tasty meatless curry with beans and fire roasted tomatoes ready in just 30 minutes.
Ingredients:
  • 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) chickpeas, 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 salt (kosher or sea salt)
  • Hot cooked rice, if desired
  • Plain yogurt, if desired
Instructions:
  • In a 3-quart saucepan, heat oil over medium heat. Sauté onion, garlic, gingerroot, and curry powder for about 2 minutes until onion is tender, stirring frequently.
  • Add the chickpeas and tomatoes to the pot. Bring it to a boil, then lower the heat to simmer for 15 minutes without covering it. Stir occasionally. Finish by mixing in cilantro, lemon juice, and salt.
  • Spoon over fluffy rice and drizzle with creamy yogurt.

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