Chickpea Dahl

• 2 cups grape tomatoes, chopped
• 1 1/2 cups onions, finely chopped
• 1 (2 inch) fresh ginger, peeled
• 2 tablespoons curry powder
• 1 1/2 teaspoons cumin
• 1 tablespoon olive oil or 1 tablespoon canola oil
• 1 tablespoon margarine
• 2 (14 1/2 ounce) cans diced tomatoes
• 5 small potatoes, peeled and cut into small cubes
• 2 cups frozen baby peas
• 2 (15 ounce) cans chickpeas, drained and rinsed
• salt

1. Cook potatoes in salted water until tender yet firm. Drain and set aside.
2. Saute onion in 1 tablespoons oil until clear. Transfer to a food processor along with the tomatoes and fresh ginger, and blend until smooth. Set aside.
3. In a large saucepan, melt margarine and add the curry powder and cumin. Saute for 4-5 minutes over medium heat. Stir often to avoid burning.
4. Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often.
5. Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.

grape tomatoes, onions, fresh ginger, curry powder, cumin, olive oil, margarine, tomatoes, potatoes, frozen baby peas, chickpeas, salt

Taken from www.food.com/recipe/chickpea-dahl-305710 (may not work)