CURRIED CHICKPEAS AND TOMATOES

Logan Suiter

Good on top of rice or flatbread.

1 T. olive or veg oil

1 med. onion chopped

3 finely chopped garlic cloves

1 ½ T. finely chopped (or grated) ginger root

1 T. Red Thai Kitchen curry paste

½ t. Green Thai Kitchen curry paste (optional, can use a bit more red instead if you only have the one)

dash cinnamon (abt ¼ t?)

2 cans drained and rinsed chickpeas

1 can fire roasted diced tomatoes

1 T. lemon juice

salt to taste

½ c. finely chopped fresh cilantro (optional - I usually don't have it available, and it's fine without, but yummy with it if you do have it)

In a 3 qt. saucepan, heat oil over medium heat. Cook onion, garlic, ginger, and curry paste about 2 minutes, stirring frequently until onion is tender.

Stir in chickpeas and diced tomatoes. Heat to boiling, reduce heat and simmer uncovered 15 minutes, stirring occasionally.

Stir in lemon juice, cinnamon and salt.

Serve over rice. Nice with a dollop of yogurt.

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