CHICKPEA-CHICKEN CURRY

CHICKPEA-CHICKEN CURRY image

Yield 4 servings

Number Of Ingredients 12

1 tbsp Olive Oil
1 Onion chopped
1 tbsp curry powder
2 cloves minced garlic
2 tsp minced giner
1 jalapeno diced
1 (14.5-oz) can diced tomatoes
1 (15-oz) can drained, rinsed chickpeas
breast meat from a rotisserie chicken shredded
brown basmati rice
low-fat yogurt
chopped fresh cilantro.

Steps:

1. Warm 1 Tbsp olive oil in a large sauté pan over medium heat. Sauté 1 chopped onion, 1 Tbsp curry powder, 2 cloves minced garlic, 2 tsp minced ginger, and a seeded, diced jalapeño pepper. 2. Add 1 (14.5-oz) can diced tomatoes and their juices, 1 (15-oz) can drained, rinsed chickpeas, and the breast meat from a rotisserie chicken, shredded. Simmer, stirring occasionally, 10 to 15 minutes, until fragrant. Makes 4 servings. 3. Serve over brown basmati rice (keep it to ½ cup per serving) and top with a dollop of low-fat yogurt and chopped fresh cilantro.