SIMPLE INDIAN CHICKPEA STEW

SIMPLE INDIAN CHICKPEA STEW image

Yield 2 servings

Number Of Ingredients 11

1/2 cup long-grain white rice
1 tablespoons vegetable oil, such as safflower
1/2 medium onion, minced
1 garlic cloves, finely chopped
Coarse salt and ground pepper
1/2 tablespoon curry powder, plus more for garnish
1/2 teaspoon ground ginger
12 oz tomato sauce
1 15-oz can chickpeas, rinsed and drained
1/2 tablespoon fresh lime juice, plus lime wedges for garnish
1/4 cup plain low-fat yogurt

Steps:

1. Cook rice; cover, and keep warm. 2. 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. 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.