Ingredients

1/2 cup long-grain white rice

1 tablespoons vegetable oil, such as safflower

1/2 medium onion, minced

1 garlic cloves, finely chopped

Coarse salt and ground pepper

1/2 tablespoon curry powder, plus more for garnish

1/2 teaspoon ground ginger

12 oz tomato sauce

1 15-oz can chickpeas, rinsed and drained

1/2 tablespoon fresh lime juice, plus lime wedges for garnish

1/4 cup plain low-fat yogurt

Preparation

  1. Cook rice; cover, and keep warm.
  2. While rice is cooking, heat oil over medium heat 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 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.