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Categories:Viewed: 89 - Published at: 8 years ago
Ingredients
- 1 teaspoon butter or margarine (or oil for vegan option)
- 1 chopped onion
- 1 garlic clove, minced
- 1 (14-1/2 ounce) can diced tomatoes, undrained
- 2/3 cup canned coconut milk
- 1 tablespoon seeded, minced jalapeno
- 1-1/2 teaspoon curry powder
- 1 (19-ounce) can chickpeas, drained
- 1/3 cup chopped fresh cilantro
Method
- Heat the butter in a large skillet, over medium-high heat. Add the onion and garlic, and saute 3 minutes or until tender. Stir in tomatoes and next three ingredients, reduce heat, and simmer 5 minutes. Add chickpeas, partially cover, and simmer another 15 minutes.
- Remove from heat and stir in cilantro. Serve over rice.
