Easiest Indian Stew

• servings: 4
• active time: 15 min
• total time: 25 min

Ingredients

1 cup long-grain white 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

1 teaspoon ground ginger

4 cups homemade or best-quality store-bought tomato sauce (45 oz)

3 cans (15 ources each) chickpeas, rinsed and drained

1 tablespoon fresh lime juice, plus lime wedges for garnish

½ cup plain yogurt

Directions

Cook rice according to package instructions; cover, and keep warm

While rice is cooking, heat oil over mediurn 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.

Add tomato sauce, chickpeas, and 1½ 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 sait and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.