Main Dish

Chickpea curry

2 tablespoons grapeseed or olive oil

1 1/2 cups thinly cut onion wedges

3 garlic cloves, minced

3 tablespoons peeled, grated fresh ginger

3/4 teaspoon cumin seed

2 cups fresh or canned tomatoes, with their juices

2 teaspoons garam masala

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 teaspoon sea salt (less if using canned chickpeas)

2 cups cubed Yukon Gold potatoes (1/2-inch cubes)

5 cups cooked, drained chickpeas (or three 15.5-ounce cans, drained)

2 tablespoons lime juice

1/4 cup chopped cilantro

Heat the oil in a large saucepan over medium-high. Add the onion, garlic, ginger and cumin seed, and cook until the garlic starts to brown, 1 to 2 minutes, stirring often.

Add the tomatoes, garam masala, turmeric, coriander, salt and 2 cups water. Bring to a boil, reduce heat to medium-low and cook, uncovered, for 15 minutes at a bare simmer.

Add the potatoes and chickpeas. Cook until the potatoes are tender about 20 minutes.

Season to taste with salt, and stir in the lime juice and cilantro. Serve over brown rice. Makes 6 servings.

Per serving: 330 calories, 14 g protein, 54 g carbohydrates, 7 g fat, 0 saturated fat, 0 cholesterol, 410 mg sodium, 11 g dietary fiber, 4 g sugar.