Prep Time:30 min
Start to Finish:30 min
Makes:6 servings (1 cup each)
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.
Nutrition Information
1 Serving: Calories 270 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 380mg; Total Carbohydrate 42g (Dietary Fiber 10g, Sugars 5g); Protein 12g Percent Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 10%; Iron 30% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.
Reference: http://www.bettycrocker.com/
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