Easy Indian Stew.
Saute 1 medium diced onion and 2 cloves minced or thinly sliced garlic in 2 TBSP of oil over medium until onion is soft, 4 to 6 min. Add 1 TBSP curry and 1 TSP ground ginger. Stir until fragrant, about 1 min. Add 2 cans rinsed chickpeas, 1 jar good quality tomato sauce (I use a tomato & basil) and 1.5 cups of water. Bring to a boil, reduce to simmer for 8 - 10 minutes until thickened. Can be served over rice. I made this for tomorrow and Friday's lunch - we eat it on its own with a little goat cheese sprinkled on top.
~ adapted from Everyday Living.
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