CHICKPEA AND TOMATO CURRY


1 	Tbls olive oil
1 	medium chopped onion 
3	cloves minced garlic
1 	Tbls minced fresh gingerroot
1 	Tbls curry powder (see Note)
2 	(15-ounce) cans rinsed chickpeas
2 	(14.5-ounce) cans undrained fire-roasted diced tomatoes
½ 	cup finely chopped fresh cilantro 
1 	Tbls fresh lemon juice
½ 	tsp kosher salt 
	Fat-free plain yogurt

Heat oil in a 3-quart saucepan on medium. Cook onion, garlic, gingerroot and curry powder about 2 minutes, stirring frequently, until onion is softened. Stir in chickpeas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt. Garnish with yogurt.

Note: For testing purposes, I used Hot Madras curry powder. Add more or less to your taste or another type curry.
		
Serves:  	4							Source:  WSJ, 2009