Tomatoes are in season, so it only makes sense to enjoy fresh ones as much as possible before the Summer comes to an end. This recipe is the perfect opportunity :) This uber-satisfying dish is as simple as it is delicious.
2 tablespoons olive oil
4 scallions (sliced; white and light green parts separated)
1 tablespoon fresh ginger (grated)
1 teaspoon curry powder
2 pints grape or cherry tomatoes
1 can (15 1/2 oz.) rinsed chickpeas (garbanzo beans)
1 tablespoon fresh lime juice
salt and pepper
Heat the oil in a large skillet over medium heat. Cook the white parts of the scallions, the ginger and the curry powder until fragrant (about 1-2 minutes). Add the tomatoes and cook until beginning to burst (about 5-7 minutes). Add the chickpeas and lime juice. Sprinkle in the scallion greens and add salt and pepper to taste.
[Recipe and Image from RealSimple.com]