Chickpea and Tomato Curry

From the Muir Glen website. I haven't tried this yet, but I'm always looking for great vegetarian dishes.

• Ready In: 32 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, chopped (1/2 cup)
• 3  garlic cloves, finely chopped
• 1  tablespoon  finely chopped gingerroot
• 1  tablespoon curry powder
• 2 (15 ounce) cans chickpeas, drained, rinsed
• 2 (14 1/2ounce) cans  organic diced fire-roasted tomatoes, undrained
• 1⁄2 cup  finely chopped fresh cilantro
• 1  tablespoon fresh lemon juice
• 1⁄2 teaspoon coarse salt (kosher or sea salt)
•  hot cooked rice, if desired
•  plain yogurt, if desired

Directions

1. In 3-quart saucepan, heat oil over medium heat.
2. Cook onion, garlic, ginger root and curry powder in oil about 2 minutes, stirring frequently, until onions are tender.
3. Stir in chickpeas and tomatoes and heat to boiling; Reduce heat; simmer uncovered 15 minutes, stirring occasionally.
4. Stir in cilantro, lemon juice and salt.
5. Serve over rice; top each serving with yogurt and for vegan simply omit the yogurt.