| 10 | 30 | 276 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 2 tbsp | Water |
| 1 tsp | Cumin seeds |
| 1 small | White onion (finely chopped) |
| 1 tbsp minced | Ginger root |
| 1 tsp | Curry powder |
| 2 tsp | Garam masala |
| 1 can(s) (28oz) | Diced tomatoes, low sodium, canned |
| 2 can (19oz) | Chickpeas, canned, low sodium (drained and rinsed well) |
| 2 tbsp | Lemon juice |
| 1/4 cup | Cilantro (coriander) (coarsely chopped) |
In saucepan, heat water over medium heat and sauté cumin seeds for about 1 minute.
Add onion, ginger, curry powder and garam masala, and cook for 3 minutes, stirring constantly.
Add tomatoes, chickpeas and lemon juice.
Using spatula, scrape bottom of pan to get all cooking juices.
Cover and cook for 10 minutes.
Serve hot with brown rice or quinoa. Garnish with cilantro.
| Meat Alternative | 1.5 |
| Vegetables | 4.2 |
