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indian chickpea stew

22 Feb

I found this recipe on Marthastewart.com under “Meatless Recipes”.  Having two children eating vegetarian, in addition to the beginning of Lent, has refocused my quest for new meatless recipes.  This one is super easy and I was amazed at how delicious it was.  I ate it with the rice for dinner, then had left-overs without the rice for lunch.  The dollop of 0% Fage and squeeze of lime put it over the top for me.

Indian Chickpea Stew

  • 1 cup long-grain rice (I used brown Basmati)
  • 1 Tbsp. vegetable oil
  • 1 medium onion, minced
  • 2 garlic cloves, finely chopped
  • salt and pepper
  • 1 Tbsp. curry powder
  • 1 tsp. ground ginger
  • 1 (28 ounce) can tomato sauce
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 Tbsp. lime juice, plus lime wedges for garnish
  • 1/2 cup 0% Fage greek yogurt

Cook rice according to package directions.  Keep warm.

While rice is cooking, heat oil in a large skillet over medium heat.  Add onion and garlic and cook, stirring frequently, until onion is tender.  Add curry powder and ginger and cook until fragrant, about 1 minute.

Add tomato sauce, chickpeas, 1 1/2 cups water, salt and pepper.  Bring to a boil, then reduce to a simmer and cook, stirring occasionally until thickened, about 8 to 10 minutes.  Stir in lime juice.  Serve over rice and top with yogurt.  Serves 6.

Recipe from Martha Stewart.

Using the Weight Watcher’s Recipe Builder,  each serving has 9 PointsPlus.

Using the Simply Filling Technique, each serving has 1 PointsPlus.

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Posted by on February 22, 2012 in points plus, soups, vegetarian

 

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