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 (15 oz each) chick peas, drained, rinsed
2       cans (14.5 oz each) Muir GlenĀ® 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

Preparation Directions

  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 onions are 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