This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California
Ingredient:
2 tablespoons canola oil
2 medium onions, chopped (about 1-1/3 cups)
3 large tomatoes, seeded and chopped (about 2 cups)
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh gingerroot
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
Be an Author
