Burmese Tomato and Chickpea Curry

Ingredients

• 2 cans Chickpeas
• about 790 g Diced Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 1 cup Vegetable Broth
• 2 tbsp Vegetable Oil
• 1/4 cup Cilantro
• 1 tbsp Lime Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable oil in a large pot over medium heat.
2. 2Add chopped onion and cook until softened, about 5 minutes.
3. 3Add minced garlic and grated ginger, cook for another minute until fragrant.
4. 4Stir in turmeric powder and chili powder.
5. 5Add diced tomatoes, chickpeas (drained and rinsed), and vegetable broth.
6. 6Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
7. 7Stir in lime juice and garnish with chopped cilantro. Serve with rice.

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