Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 can diced tomatoes
• 1 cup vegetable broth
• 2 cups cooked brown rice
• Salt and pepper to taste

Instructions:

1. In a pot, heat the olive oil and sauté the onion and garlic until they are translucent.
2. Add the curry powder and stir for 1 minute.
3. Add the chickpeas, diced tomatoes, and vegetable broth, and bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes.
5. Season with salt and pepper to taste.
6. Serve the chickpea curry over a bed of cooked brown rice.

Nutritional Value (per serving): Calories: 437 Protein: 13g Carbohydrates: 77g Fat: