Chickpea Dahl

Ingredients

• 2 cups grape tomatoes, chopped
• 1 1/2 cups onions, finely chopped
• 1 (2 inch)  fresh ginger, peeled
• 2 tablespoons curry powder
• 1 1/2 teaspoons cumin
• 1 tablespoon olive oil or canola oil
• 1 tablespoon margarine
• 2 (14 1/2 ounce) cans diced tomatoes
• 5 small potatoes, peeled and cut into small cubes
• 2 cups frozen baby peas
• 2 (15 ounce) cans chickpeas, drained and rinsed
• salt

Directions

1. 1

   Cook potatoes in salted water until tender yet firm. Drain and set aside.

2. 2

   Saute onion in 1 tablespoons oil until clear. Transfer to a food processor along with the tomatoes and fresh ginger, and blend until smooth. Set aside.

3. 3

   In a large saucepan, melt margarine and add the curry powder and cumin. Saute for 4-5 minutes over medium heat. Stir often to avoid burning.

4. 4

   Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often.

5. 5

   Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.