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
- In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil 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, lemon juice and salt.
- Serve over rice; top each serving with yogurt