HEARTY TOMATO-CHICKPEA STEW

This recipe is also suggested to fight inflammation in the body thanks to the anti-inflammatory properties in the legumes (chickpeas).

1 tbsp olive oil

1 onion, diced

2 tsp curry powder

2 tsp ground coriander

1 tsp grated ginger

1/2 tsp salt

1 can (28-oz) crushed tomatoes

2 cans (15-oz) chickpeas, drained, rinsed

Heat oil in a large pot over medium heat. Add onion and sauté 5 minutes or until translucent and softened but not browned. Stir in the curry powder, coriander, ginger and salt. Cook until fragrant, stirring constantly for 1 - 2 minutes. Stir in the tomatoes then chickpeas and simmer 15-20 minutes or until of a stew consistently.

Yield: 6 servings

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