Shoot - another recipe that I was too lazy to write down where I got it from. Betty Crocker has a very similar recipe, but that's not where I found this. Here is another version that ups the Indian spice content. Anywho, I like this dish because the lemon and ginger pop and it's super easy to make. It's also a recipe that scales up really well and the leftovers taste good the next day at the office.
1 T olive oil
1 med onion chopped
3 garlic cloves chopped
1 T ginger minced
1 T curry powder
2 15 oz cans chick peas
28 oz diced tomatoes
½ c cilantro chopped
½ c italian parsley chopped
1 T lemon juice
Heat olive oil in a skillet.
Add ginger, garlic, onion, and curry powder.
Cook over medium heat until onion is tender, stirring often. About 2-4 mins.
Stir in chickpeas and toms.
Heat to a boil. Reduce heat, and simmer uncovered for about 15 mins. Add a little water if it dries out too much.
Add cilantro, parsley, lemon juice, and salt.
Serve over rice. Garnish with yogurt.
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