Black Bean and Chorizo Chili

Chick Pea and Tomato Curry

Fire roasted tomatoes complement the complex curry spices in this simple dish. Serve with a steaming bowl of basmati rice or Indian flatbread.


  • 1 tbsp (15 mL) olive or vegetable oil
  • 1 medium onion, chopped (about ½ cup/125 mL)
  • 3 cloves garlic, finely chopped
  • 1 tbsp (15 mL) finely chopped gingerroot
  • 1 tbsp (15 mL) curry powder
  • 2 cans (540 mL/19 oz each) chick peas, drained, rinsed
  • 1 can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained
  • ½ cup (125 mL) finely chopped fresh cilantro
  • 1 tbsp (15 mL) fresh lemon juice
  • ½ tsp (2 mL) coarse salt (kosher or sea salt)
  • Hot cooked rice, if desired
  • Plain yogurt, if desired


  • In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onions are tender.
  • Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
  • Serve over rice; top each serving with yogurt.
30 Minutes