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Chick Pea and Tomato Curry

Chick Pea and Tomato Curry
Recipe Tip
Glorious Garbanzos
Garbanzo beans are loaded with plenty of fiber--the soluble kind. Start slowly so you have time to get used to added fiber in the diet!

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Based on 10 ratings

Fire roasted tomatoes complement the complex curry spices in this simple dish. Serve with a steaming bowl of basmati rice or Indian flatbread. From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:6 servings (1 cup each)
1tablespoon olive or vegetable oil
1medium onion, chopped (1/2 cup)
3cloves garlic, finely chopped
1tablespoon finely chopped gingerroot
1tablespoon curry powder
2cans (15 oz each) chick peas or garbanzo beans, drained, rinsed
2cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2cup finely chopped fresh cilantro
1tablespoon fresh lemon juice
1/2teaspoon 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. Add onion, garlic, gingerroot 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, lemon juice and salt.
3.Serve over rice; top each serving with yogurt.
High Altitude (3500-6500 ft): No change.
Nutritional 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.
 
5 Reviews

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NICE
Posted at 9:33 AM on November 23 2011 by bizzy4a
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One of the best on the site!
I LOVE this recipe, my boyfriend loved it, and my co-worker loved it, her boyfriend loved it, etc. One big thing, as a chick pea fan to begin with, I really suggest a trick that you should always do with chick peas: take some time and brown them before you make the recipe. Just toss them with some olive oil in a skillet or wok over high heat, stirring frequently till they get a warm brown color. It really enhances the flavor and helps keep them from turning mushy. Also, I have experimented with adding various veggies to the dish for more vitamins. Fennel works really well, as does culliflower. Add veggies at the onion stage.
Posted at 11:05 AM on January 5 2010 by queen_merla
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Amazing!
As a dietitian, I am always looking for new ways to incorporate alternate sources of proteins in the meals I prepare for my husband and I. I saw this, and am in love! Even my firefighter hubby loves this! So very easy for a weeknight meal, and so filling and flavorful! I did add more tomatoes, and more curry, but other than that, followed recipe exactly! I brought it with me for lunch today, and cannot wait for noon to get here! Thanks for another great one!
Posted at 8:05 AM on April 30 2009 by Amber
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a new favorite
This recipe is a simple, last minute meal in our house, and definately ranks as comfort food. Even my meat-loving husband requests it.
Posted at 9:37 AM on October 31 2008 by Tenbrian
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Chick Pea & Tomato Curry
As the weather is starting to cool, this hit the spot on a cool, rainy evening for me. It is in the "comfort food" category. This is a wonderful dish to make for dinner as a one dish meal. I had a great left over to take to work for lunch the next day. I am going to make this again and brown the chick peas as per the suggestions from another reviewer. I added an extra clove of garlic as I often do in recipes calling for garlic. I do recommend the plain yogurt as a condiment.
Posted at 4:15 PM on October 9 2008 by critterbug
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