Chickpea 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 chickpeas, drained, rinsed

2 cans of diced tomatoes, undrained

1/2 cup finely chopped fresh cilantro

1 tablespoon fresh lemon juice

1/2 teaspoon coarse salt

Hot cooked rice,


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 chickpeas 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.

#recipe #vegan #vegetarian #curry

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