Chickpea Curry

3 inch chunk of fresh ginger, peeled
6 large garlic cloves
1 tbsp olive oil
1/2 cup fresh cilantro minced or 2 3/4 tbsp dried
1 tbsp curry powder
1 tbsp ground cumin
2 tbsp ground coriander
2 tbsp ground turmeric
pinch cayenne pepper
4 large tomatoes, peeled, seeded, chopped
1 Granny Smith apple, peeled, cored, diced
3 cups cooked chickpeas, drained and rinsed
1 tbsp lemon juice
2 tbsp unsweetened shredded coconut
1 cup plain low fat or nonfat yogurt

Finely grate or mince ginger and garlic. Heat oil in the pot and saute ginger, garlic, onion, cilantro, curry powder, cumin, coriander, turmeric, and cayenne pepper over medium low heat until onion is translucent (about 10 minutes).

Stir in tomatoes, apple, and chickpeas. Cook over low heat, covered, stirring occasionally, until the tomatoes have cooked down into a pulpy stew (about 20 minutes).

Add the lemon juice, raisins, and coconut. simmer, uncovered, stirring occasionally, for five minutes to thicken and blend.

Turn off the heat, stir in the yogurt, cover, and let rest for 10 minutes before serving.

Serve over rice and with extra yogurt to taste.

Makes four servings.

Freezes well.

Number of Servings: 4

Recipe submitted by SparkPeople user WALKERTXKITTY.