Ingredients

• 1 medium onion
• 2 roma tomato
• 3 garlic cloves
• 1 tablespoon fresh ginger
• 3 tablespoons canola oil
• 3 tablespoons curry powder
• 2 15-ounce cans chickpeas
• 4 lemon wedges
• 1/4 cup cilantro

Preparation

1. Chop the onion and dice tomatoes; mince the garlic cloves and grate the ginger; chop cilantro.
2. In an 8-quart pot, heat the oil and sauté onion, garlic and ginger for 2 minutes.
3. Add diced tomatoes and sauté for 3 to 4 minutes.
4. Add the curry powder and mix well. Sauté it for one minute
5. Add chickpeas with liquid to the pot, then simmer for 15 minutes.
6. Garnish with chopped cilantro and lemon wedges.

Helpful hints

• Serve chickpea curry with tortilla, baked pita (Naan) or rice.
• One 15-ounce can of chickpeas contains 9 ounces of chickpeas and 6 ounces liquid.