Quick Chickpea Curry

Serves: 8

2 (16 ounce) cans chickpeas or 3 cups cooked chickpeas

2 tablespoons vegetable oil

1/8 teaspoon asafetida powder

1 teaspoon cumin seeds

1 cup onions, finely chopped

2 teaspoon ginger, grated

1 1/2 cups tomatoes, chopped, or 1/2 cup canned chopped tomatoes

1/2 teaspoon turmeric

2 teaspoons coriander powder

1/2 teaspoon cayenne pepper, optional

1/2 teaspoon salt

3 cups water

1/2 teaspoon garam masala

2 teaspoons lemon or lime juice

2 tablespoons cilantro, chopped

Rinse canned beans in a strainer. Set aside.

Heat oil in medium skillet on medium high heat. Add asafetida and cumin seeds and cook for a few seconds until cumin seeds turn golden brown. Add the chopped onions and fry until light brown. Add ginger and tomatoes. Cover and cook for about 2 minutes. Use a masher or a back of spoon to mash the tomatoes until well blended.

Add turmeric, coriander powder and cayenne pepper and stir for a few seconds. Add the chickpeas and stir to coat the spices. Add salt and water. Bring to boil, reduce heat to a low boil and simmer for about 10 minutes. Using a back of spoon mash few chickpeas against the pan.

Add garam masala and lemon juice. Transfer to a serving bowl and garnish with cilantro.

Nutrition Information (3/4 cup serving):

Calories: 156; Total Fat: 5 gframs (Saturated Fat: 0.5 grams); Carbohydrate: 22 grams; Protein 6 grams, Fiber: 6 grams, Sodium: 297 milligrams