Chickpea Curry

1 tbs olive oil
2 red onions finely chopped
2 jalapeno pepper , seeded and thinly sliced
3 cloves garlic, minced
2 tsp fresh ginger , minced
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp salt
2 cn ( 16 oz) chickpeas, rinsed and drained
1 cn ( 14 /12 oz) diced Tomatoes
1 bell pepper , seeded and thinly sliced
4 tbsp cilantro leaves snipped

Can be served over rice, couscous, or quinoa.. these options are not included in the nutritional info .

Heat oil in skillet over medium heat .add onion and cook until crisp tender ( about 2 min) . Add the jalapenos , garlic and ginger , cook stirring occ until frag (about 2 min) . Add the coriander , cumin and the salt : cook stirring about 30 sec add the chickpeas and tomatoes : cook stirring occasionally until slightly thickened.. about 10 min .. then add snipped cilantro.

Serving Size: 5 - 1 cup servings