Simple Indian Chickpea Stew

• 1/2 cup long-grain white rice
• 1 tablespoons vegetable oil, such as safflower
• 1/2 medium onion, minced
• 1 garlic cloves, finely chopped
• Coarse salt and ground pepper
• 1/2 tablespoon curry powder, plus more for garnish
• 1/2 teaspoon ground ginger
• 12 oz tomato sauce
• 1 15-oz can chickpeas, rinsed and drained
• 1/2 tablespoon fresh lime juice, plus lime wedges for garnish
• 1/4 cup plain low-fat yogurt

1. 1. Cook rice; cover, and keep warm.
2. 2. While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
3. 3. Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

longgrain white rice, vegetable oil, onion, garlic, salt, curry powder, ground ginger, tomato sauce, chickpeas, lime juice, yogurt

Taken from www.epicurious.com/recipes/member/views/simple-indian-chickpea-stew-50153876 (may not work)