3 cupstomato saucehomemade or best quality store bought
2 canschickpeas15 ounces each, rinsed and drained
1 tbspnlime juicefresh, plus lime wedges for garnish
1/2 cupyogurtplain, low-fat
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Instructions
1. Cook rice according to package instructions; cover, and keep warm.
2. While rice is cooking, heat oil over medium 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.
3. 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.