Makes 4 servings (1 1/2 cups each)
Prep Time: 30 minutes
Total Time: 30 minutes
Fire roasted tomatoes complement the complex curry spices in this simple dish.
1 tablespoon olive or canola 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 ounces each) chick peas or garbanzo beans, drained, rinsed
2 cans (14.5 ounces 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
- In 3-quart saucepan, heat oil over medium heat. Add onion, garlic, gingerroot and curry powder; cook about 2 minutes, stirring frequently, until onions are tender.
- Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro and lemon juice.
- Serve over rice; top each serving with yogurt.
Round out with 1 cup brown rice or whole wheat couscous.
Did You Know? For the best flavor, look for cilantro that is very green, fresh looking and aromatic.
|
|
1 Serving
|
|
Calories: 405
Protein: 18g
Carbohydrate: 63g
Dietary Fiber: 15g
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Calcium: 150mg
Sodium: 570mg
|
|
