Chickpea & Tomato Curry

Step 1

Start rice according to package instructions.

Step 2

While the rice is cooking, add olive oil to a large saute pan over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.

Step 3

Add garlic, garam masala, turmeric, and coriander. Cook, stirring frequently, for one minute, until fragrant.

Step 4

Pour in the can of tomatoes and juices, 1/2 teaspoon salt, and pinch of crushed red pepper, stirring and scraping to pick up the flavors from the aromatics and spices with the tomato juices. Use a wooden spoon to break up the tomatoes as you go. I prefer to break them up pretty small. Simmer for 10 minutes until thickened.

Step 5

Add the coconut milk and the drained and rinsed chickpeas. Return gently to a simmer. Continue to simmer very gently for about 10 more minutes, until thickened.

Step 6

Stir in the fresh tomatoes and the fresh cilantro. Taste and add more salt if desired.

Step 7

Serve scooped over rice. Garnish with additional cilantro and fresh tomatoes, if desired.