1 tablespoon olive oil or canola oil
1 medium onion, chopped
3 cloves garlic, raw, finely chopped
1 tablespoon ginger root, raw, finely chopped
1 tablespoon curry powder
2 15 oz cans, rinsed and drained chickpeas (garbanzo beans)
2 14.5 oz cans diced tomatoes, no salt added
1/2 cup cilantro, fresh, finely chopped
1 tablespoon lemon juice, fresh
1/2 teaspoon coarse salt (kosher or sea salt)
Prep Time: 30 minutes
Total Time: 30 minutes
1. In 3-quart saucepan, heat oil over medium heat. Add onion, garlic, ginger root and curry powder; cook 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 and lemon juice.