East Indian Curried Chick Peas and Tomatoes

July 17, 2026

East Indian Curried Chick Peas and Tomatoes

Name: East Indian Curried Chick Peas and Tomatoes
Prep time: 10 min
Total time: 26 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 large onion, diced; 1/2 tbsp minced fresh gingerroot; 1 clove garlic, minced; 1 tsp curry powder; 1 can (540 mL) chick peas, drained and rinsed; 1 can (540 mL) Aylmer® Accents® Original Petite Cut Tomatoes; 2 tbsp chopped cilantro; 1 cup cooked basmati rice (or naan bread)

10

Prep Time Minutes
26
Total Time Minutes
9
Number of Ingredients
4
Servings

Tags:

Vegetable,
Under 30 min,
Side Dish,
Appetizer,
Main Dish,
Aylmer,
Spring,
Summer,
Fall,
Winter,
Stove Top,
Asian

Ingredients

1 tbsp vegetable oil
1 large onion, diced
1/2 tbsp minced fresh gingerroot
1 clove garlic, minced
1 tsp curry powder
1 can (540 mL) chick peas, drained and rinsed
1 can (540 mL) Aylmer® Accents® Original Petite Cut Tomatoes
2 tbsp chopped cilantro
1 cup cooked basmati rice (or naan bread)

Directions

View photos

Step one

Heat oil in large frypan; cook and stir onion 5 minutes.
Step two

Stir in ginger root, garlic, and curry powder; cook and stir 3 minutes.
Step three

Stir in chick peas.
Step four

Add tomatoes; bring to boil, reduce heat and simmer uncovered 8 minutes.
Step five

Sprinkle with cilantro. Serve with basmati rice or naan bread.