Makes 8 servings

1 tablespoon canola or vegetable oil 1 small onion, sliced

1 small green bell pepper, sliced

2 cloves garlic, minced

2 teaspoons curry powder or garam masala

½ teaspoon ground cumin

1 (8-ounce) can tomato sauce

1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed (1½ cups cooked chickpeas)

¼ teaspoon salt (optional)

4 cups hot cooked brown or white rice

 Directions

1. In large skillet, heat oil. Sauté onion, pepper and gar- lic 5 minutes or until tender. Add curry powder and cum- in; cook 1 minute or until aromatic.
2. Add tomato sauce and heat to simmering. Add chick- peas; continue cooking over medium-low heat 5 to 10 minutes or until chickpeas are tender. If desired season with salt. Serve with rice.

Each serving provides 170 calories, 5 grams protein, 3 grams fat, 32 grams carbohydrate, 4 grams dietary fiber, 0 milligrams choles- terol and 180 milligrams sodium.

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Curried Chickpeas with Rice 

Author: fleetwood Courses: Rice & Beans Recipes