Recipe by: Vegetarian Times

Servings: 4

2 C coarsely chopped tomatoes
1 1/2 C coarsely chopped onion
1 2″ piece fresh ginger, peeled & coarsely chopped
1 1/2 Tb curry powder, or to taste
2 15oz cans chickpeas, drained and rinsed

– In a food processor puree tomatoes, onion, and ginger until smooth

– Transfer mixture to a large skillet, stir in curry powder, and cook over medium heat, stirring occasionally, approx 5 minutes

– Reduce heat to low and stir in chickpeas. Cook, stirring occasionally until heated through

– Serve over brown basmati rice & garnish with fresh cilantro if desired

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