Quickpea Curry

• 1 tablespoon canola oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
• 2 cups cubed peeled sweet potato (about 1 medium)
• 1 cup light coconut milk
• 2 teaspoons sugar
• 1/4 teaspoon crushed red pepper flakes
• 1 cup uncooked whole wheat pearl (Israeli) couscous
• 1-1/2 cups frozen peas (about 6 ounces)
• 1/4 teaspoon salt
• Chopped fresh parsley
• Plain yogurt, optional

1. In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally.
2. Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas.
3. To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.

canola oil, onion, garlic, curry powder, tomatoes, chickpeas, sweet potato, light coconut milk, sugar, red pepper, whole wheat pearl, frozen peas, salt, fresh parsley, yogurt

Taken from www.tasteofhome.com/recipes/quickpea-curry/ (may not work)