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Ingredients
| vegetable oil: 1 Tbl |
| onions: 1 (chopped) |
| garlic: 3 cloves (finely chopped) |
| ginger root: 1 Tbl (finely chopped) |
| curry powder: 1 Tbl |
| canned chickpeas - garbanzo beans: 30 oz (drained, rinsed) |
| red tomatoes: 29 oz (undrained, fire roasted diced) |
| fresh cilantro (coriander): 1/2 cup (finely chopped) |
| lemon juice: 1 Tbl |
| Kosher salt: 1/2 tsp |
Chick Pea and Tomato Curry
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- 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.
- Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
- Serve over rice; top each serving with yogurt.