ONE POT

Chick Pea and Tomato Curry

6 servings | Prep Time: 25 Minutes | Start to Finish: 25 Minutes

• 1 tablespoon olive or vegetable oil
• 1 medium onion, chopped (½ cup)
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped gingerroot
• 1 tablespoon curry powder
• 2 cans (15 to 19 oz each) chick peas or garbanzo beans, drained, rinsed
• 2 cans (14.5 oz each) fire roasted diced tomatoes, undrained
• ½ cup finely chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• ½ teaspoon coarse (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 individual servings with yogurt.

1 Serving (1 Cup): Calories 190; Total Fat 5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 590mg; Total Carbohydrate 29g (Dietary Fiber 7g); Protein 8g Exchanges: 1½ Other Carbohydrate, 1 Vegetable, 1 Very Lean Meat, 1 Fat Carbohydrate Choices: 2

Make a Meal Serve with Indian flatbread, or whatever bread you have on hand, to soak up the yummy goodness.

Use It Up If you have leftover takeout rice, this would be a great way to put it to use! Place the rice in a microwavable bowl and sprinkle lightly with water if it looks dry. Cover with microwavable plastic wrap and heat on High 1 minute to 1 minute 30 seconds for 1 cup of rice.