CHICKPEA AND TOMATO CURRY Makes 4 servings Preparation time: 15 minutes Cooking time: less than 20 minutes 1 tablespoon olive oil 1 medium chopped onion 3 cloves minced garlic 1 tablespoon minced fresh gingerroot 1 tablespoon curry powder (see Note) 2 (15-ounce) cans rinsed chickpeas 2 (14.5-ounce) cans undrained fire-roasted diced tomatoes 1/2 cup finely chopped fresh cilantro 1 tablespoon fresh lemon juice 1/2 teaspoon kosher salt Fat-free plain yogurt Heat oil in a 3-quart saucepan on medium. Cook onion, garlic, gingerroot and curry powder about 2 minutes, stirring frequently, until onion is softened. Stir in chickpeas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt. Garnish with yogurt. Note: For testing purposes, I used Hot Madras curry powder. Add more or less to your taste or another type curry. Per serving: 263 calories, 12 grams protein, 6 grams fat (21 percent calories from fat), 0.5 grams saturated fat, 41 grams carbohydrate, no cholesterol, 1,257 milligrams sodium, 10 grams fiber.
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