Chickpea and Tomato Curry

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped (1/2 cup)
• 3 garlic cloves, finely chopped
• 1 tablespoon finely chopped gingerroot
• 1 tablespoon curry powder
• 2 (15 ounce) cans chickpeas, drained, rinsed
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1/2 cup finely chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt
• hot cooked rice, if desired
• plain yogurt, if desired

Directions

1. 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. 2

   Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally.

3. 3

   Stir in cilantro, lemon juice and salt.

4. 4

   Serve over rice; top each serving with yogurt.