|5 min||15 min||20 min||4|
|2 can(s) (16 oz)||Diced tomatoes, canned|
|1 small||Yellow onion (chopped)|
|1 tbsp minced||Ginger root|
|2 tbsp||Extra virgin olive oil|
|1 tsp||Curry powder|
|2 tsp||Garam masala|
|1 can (19oz)||Chickpeas, canned, drained (drained and well rinsed)|
|2 tbsp||Lemon juice|
1. Prep your tomatoes, onion and ginger root.
2. In a saucepan, heat olive oil over medium heat curry powder and garam masala for about 30 seconds. Add onion, ginger and cook for 3 minutes, stirring constantly.
3. Add tomatoes, chickpeas and lemon juice.
4. Using a spatula, scrape the bottom of the pan to get all cooking juices. Cover and cook for 10 minutes. Garnish with cilantro. Store in an air-tight container in your fridge for 3-4 days, or freezer for 2 weeks.
Chickpeas have a filling effect due to the protein and fiber content. This may automatically lower your calorie intake throughout the day and at meals.