chickpea curry

1 cup white rice
2 teaspoons of evoo
1 yellow onion, diced
3 garlic cloves, minced
1 tablespoon ground ginger
4 teaspoons curry powder
2 cans low sodium chickpeas, rinsed and drained
1 cup cherry tomatoes, roasted in oven
2 cups broccoli, chopped into bite-size pieces

Cook rice according to instructions.
Cook oil over medium heat in a pot.
Add onion and cook, stirring occasionally for 10 minutes.
Add, garlic, ginger, curry powder and stir for about a minute.
Add chickpeas, broccoli and 2 cups water and bring to a boil.
Reduce heat to medium and simmer for about 8 minutes.
Stir in tomatoes and season with salt and pepper.

Serve over rice.
Add a squeeze of lime!