We don't eat a lot of Indian Food around here. We like it, but it is rarely our first choice. This was a super easy stew that had lots of good flavor. Neither of us LOVE chick peas...I assumed no one did until I was telling a friend about this recipe and she said, "Chickpeas are one of my favorite foods!" HUH?? I just didn't get it, but to each his own! ; )
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium onion, minced
- 2 garlic cloves, finely chopped
- Coarse salt and ground pepper
- 1 tablespoon curry powder, plus more for garnish
- 1 teaspoon ground ginger
- 3 cups homemade or best-quality store-bought tomato sauce
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1 tablespoon fresh lime juice, plus lime wedges for garnish
- 1/2 cup plain low-fat yogurt
While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes.
Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute. Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.