A quick and healthy Indian-inspired dish that's perfect for weeknight dinners.
10 minutes, 3 Servings
| 2 Tbsp | Cooking oil |
| ½ cup | Finely chopped onion |
| 1 Tbsp | Minced fresh gingerroot |
| 2 | Garlic cloves, minced |
| 1 | Jalapeno pepper, seeded and finely chopped |
| ½ tsp | Salt |
| 1 tsp | Garam masala |
| ½ tsp | Ground coriander |
| ½ tsp | Ground cumin |
| 1 tsp | Ground Turmeric |
| 1 can (15 ounces) | Diced tomatoes, undrained |
| 1 can (15 ounces) | Canned Garbanzo beans or chickpeas, rinsed and drained |
| 3 cups | Hot cooked rice |
| ¼ cup | Plain Greek yogurt |
| to taste | Minced fresh cilantro |
| 1. In a large skillet, heat oil (2 Tbsp) over medium heat. |
| 2. Add finely chopped onion (½ cup), minced fresh gingerroot (1 Tbsp), minced garlic cloves (2), and jalapeno pepper (1); cook and stir until the onion is softened and lightly browned, about 4-5 minutes. |
| 3. Add salt (½ tsp), garam masala (1 tsp), ground coriander (½ tsp), ground cumin (½ tsp), and turmeric (1 tsp); cook and stir for 1 minute more. |
| 4. Stir in diced tomatoes (1 can) and garbanzo beans (1 can); bring to a boil. |
| 5. Reduce heat; simmer, covered, until flavors are blended, about 15-20 minutes, stirring occasionally. |
| 6. Using a potato masher or fork, gently break about half of the chickpeas. Simmer an additional 5 minutes, adding water if necessary. |
| 7. Serve with hot cooked rice (3 cups). Top with plain Greek yogurt (¼ cup) and minced fresh cilantro. |
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