Name: Quickpea Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Asia, Indian
Ingredients: 1 tablespoon canola oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon curry powder; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained; 2 cups cubed peeled sweet potato (about 1 medium); 1 cup light coconut milk; 2 teaspoons sugar; 1/4 teaspoon crushed red pepper flakes; 1 cup uncooked whole wheat pearl (Israeli) couscous; 1-1/2 cups frozen peas (about 6 ounces); 1/4 teaspoon salt; Chopped fresh parsley; Plain yogurt, optional

This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen when they're in season. —Beth Fleming, Downers Grove, Illinois

Ingredients

1 tablespoon canola oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 tablespoon curry powder

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained

2 cups cubed peeled sweet potato (about 1 medium)

1 cup light coconut milk

2 teaspoons sugar

1/4 teaspoon crushed red pepper flakes

1 cup uncooked whole wheat pearl (Israeli) couscous

1-1/2 cups frozen peas (about 6 ounces)

1/4 teaspoon salt

Chopped fresh parsley

Plain yogurt, optional

Instructions

1 In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and sweet potato is tender, 25-30 minutes, stirring occasionally.

2 Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas.

3 To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.