Chick Pea and Tomato Curry

 

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.