Chickpea Dahl - cooking recipe

Ingredients

2 cups grape tomatoes, chopped
1 1/2 cups onions, finely chopped
1 (2 inch) fresh ginger, peeled
2 tablespoons curry powder
1 1/2 teaspoons cumin
1 tablespoon olive oil or 1 tablespoon canola oil
1 tablespoon margarine
2 (14 1/2 ounce) cans diced tomatoes
5 small potatoes, peeled and cut into small cubes
2 cups frozen baby peas
2 (15 ounce) cans chickpeas, drained and rinsed
salt

Preparation

Cook potatoes in salted water until tender yet firm. Drain and set aside.
Saute onion in 1 tablespoons oil until clear. Transfer to a food processor along with the tomatoes and fresh ginger, and blend until smooth. Set aside.
In a large saucepan, melt margarine and add the curry powder and cumin. Saute for 4-5 minutes over medium heat. Stir often to avoid burning.
Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often.
Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.