Celery And Chick Pea Curry With Apple
|Vegetable oil||1 Tablespoon|
|Sliced celery||2 Cup (32 tbs), sliced diagonally|
|Peeled cored sliced tart apple||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Curry powder||2 Teaspoon|
|Minced garlic||1 Teaspoon|
|Chickpeas||10 1⁄2 Ounce, rinsed and drained (1 Can)|
|Canned stewed tomatoes||8 Ounce, broken up (1 Can)|
|Hot cooked brown rice||3 Cup (48 tbs)|
Heat oil in large skillet over medium-high heat until hot.
Add celery, apple, onion, curry powder and garlic; cook about 8 minutes until celery is crisp-tender, stirring occasionally.
Stir in chick peas and tomatoes; bring to a boil.
Reduce heat and simmer, uncovered, about 5 minutes to allow flavors to blend.