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Curried Chickpeas with Rice 

Makes 8 servings 1 tablespoon canola or vegetable oil 1 small onion, sliced 1 small green bell pepper, sliced 2 cloves garlic, minced 2 teaspoons curry powder or garam masala ½ teaspoon ground cumin 1 (8-ounce) can tomato sauce 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed (1½ cups cooked chickpeas) ¼ teaspoon salt (optional) 4 cups hot cooked brown or white rice  Directions
  1. In large skillet, heat oil. Sauté onion, pepper and gar- lic 5 minutes or until tender. Add curry powder and cum- in; cook 1 minute or until aromatic.
  2. Add tomato sauce and heat to simmering. Add chick- peas; continue cooking over medium-low heat 5 to 10 minutes or until chickpeas are tender. If desired season with salt. Serve with rice.
Each serving provides 170 calories, 5 grams protein, 3 grams fat, 32 grams carbohydrate, 4 grams dietary fiber, 0 milligrams choles- terol and 180 milligrams sodium.  
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Read it online: https://echohill.spectrumitlimited.com/recipe/curried-chickpeas-with-rice/