This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.

　　

Ingredients

4 servings

　　1 tablespoon olive oil

　　1 large onion, chopped

　　2 to 3 garlic cloves, minced

　　Two 15-to 16-ounce cans chickpeas, drained and rinsed

　　1 to 2 teaspoons garam masala or good-quality curry powder

　　1/2 teaspoon turmeric

　　2 teaspoons grated fresh or jarred ginger

　　2 large tomatoes, diced

　　1 tablespoon lemon juice

　　1/4 cup minced fresh cilantro, or to taste

　　Salt to taste

　　Hot cooked grain (rice, quinoa, or couscous), optional

　　

Step 1

Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.

　　

Step 2

Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.

　　

Step 3

Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

　　

Menu Suggestions

Step 4

Omit the option of a plain cooked grain; see the menu with Curried Cashew Couscous (page 93).

　　

Step 5

If you choose to serve this with a plain cooked grain, as suggested in the recipe, complete the meal with fresh flatbread and Fruitful Red Slaw (page 177).

　　

Step 6

If time allows, make Apricot Chutney (page 225) as an accompaniment with any menu.

　　

nutrition information

Step 7

Calories: 320

　　

Step 8

Total Fat: 6g

　　

Step 9

Protein: 12g

　　

Step 10

Carbohydrates: 56g

　　

Step 11

Fiber: 6g

　　

Step 12

Sodium: 645mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).