Categories: stew, vegan

Ingredients

• 2 T canola oil
• 1 large onion
• 2 garlic cloves, chopped
• 1 T curry powder
• 1 t ground ginger
• 1 14oz can tomato sauce
• 1 14oz can diced tomatoes
• 2 14oz cans chickpeas, rinsed and drained
• 1 1/2 c. water
• salt & pepper

Directions

1. Heat oil in pot over medium. Saute onion and garlic until onion is soft, 5 minutes. Add curry powder and ginger and cook 1 minute more. Add tomato sauce, diced tomatoes, chickpeas, and water. Bring to a boil; reduce heat and simmer, stirring occasionally, 10 minutes or until thick. Serve over rice or potatoes.

Email to a friend | Print this recipe | Back