Get Your Fiber

TOMATO CHICKPEA CURRY

Serves 8 to 10

INGREDIENTS

2 1/2 tablespoons canola oil

1 1/2 tablespoons black mustard seeds

2 1/2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 teaspoon paprika

Dash of turmeric powder

1 teaspoon black peppercorns

1/2 teaspoon cayenne

1 cup tomato, roughly chopped

2 tablespoons tomato paste

1 cup chopped onion

1 teaspoon minced garlic

1 teaspoon minced ginger

2 cans chickpeas (15 oz), drained

1 cup water

1 teaspoon salt

INSTRUCTIONS

1) Heat 1/2 tablespoon of canola oil in a small pot on low heat. Add mustard seeds and cover. Remove from heat when seeds begin to pop. Set aside.

2) Grind coriander seeds, cumin seeds, paprika, turmeric, peppercorns, and cayenne together in a coffee grinder.

3) Heat 2 tablespoons of canola oil in a saute pan on medium heat. Add ground spices and cook for 2 minutes. Stir in tomato and tomato paste. Cook for 5 minutes, stirring constantly.

4) Add onion, ginger, and garlic. Cook until onion become tender. Stir in mustard seeds.

5) Stir in chickpeas, water, and salt. Cover and cook for 10 to 15 minutes.