| 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 salt (kosher or sea salt) |
| Hot cooked rice, if desired |
| Plain yogurt, if desired |
| 1. | In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil 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; top each serving with yogurt. |
| No change. |
|
| For the best flavor, look for cilantro that is very green, fresh looking and aromatic. |
|
| Serve with Indian flatbread. |
Nutrition Information:
270 ( 50); 6g ( 1/2g, 0g); 0mg; 380mg; 42g ( 10g, 5g); 12g 6%; 15%; 10%; 30% 2 ; 1/2 ; 1 ; 1/2 ; 1 3