My wife and I tried this the other day and it was wonderful. We did not have all the things we needed so we did some changes. I will post the original recipe and what we did below.
1 cup long-grain rice
2 tablespoons vegetable oil, such as safflower.
1 medium onion, minced
2 garlic cloves, finely chopped
coarse salt and ground pepper
1 tablespoon curry powder, plus more for garnish
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish
1 teaspoon ground ginger
3 cups homemade or best quality stare-bought tomato sauce
1/2 cup plain low fat yogurt.
What we did: instead of tomato sauce
3 cups Trader Joe’s tomato and Red Pepper soup
yogurt is optional at the end in peoples dishes. I like with out Heidi liked both.
1. Cook rice according to package instructions; cover, and keep warm.
2. While rice is cooking, heat oil over medium in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
3. Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook stirring occasionally, until thickened, 8 – 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnish with lime wedges and a pinch of curry.
What we did in Step three that is different:
We added three cups trader Joe’s red pepper and tomato soup. We did not add water, we added one tablespoon of Italian seasonings.
Put over rice and and then squeeze one lime wedge over each bowl. It is delesious my wife added the dolup of yogurt I did not.
This is very easy to make and tastes great.