Ingredients
1 teaspoon butter or margarine (or oil for vegan option)
1 chopped onion
1 garlic clove, minced
1 (14-1/2 ounce) can diced tomatoes, undrained
2/3 cup canned coconut milk
1 tablespoon seeded, minced jalapeno
1-1/2 teaspoon curry powder
1 (19-ounce) can chickpeas, drained
1/3 cup chopped fresh cilantro
Preparation
Heat the butter in a large skillet, over medium-high heat. Add the onion and garlic, and saute 3 minutes or until tender. Stir in tomatoes and next three ingredients, reduce heat, and simmer 5 minutes. Add chickpeas, partially cover, and simmer another 15 minutes.
Remove from heat and stir in cilantro. Serve over rice.
