Delicious and satisfying, but as another reviewer says, nothing fancy. This is basically chana masala. I was a bit surprised I couldn't taste the coconut milk. Only modification it needs is +1/2 t. salt.
Tomato Chickpea Curry
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- Calories: 213
- Calories from fat: 26%
- Fat: 6.2g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 2.3g
- Protein: 7.4g
- Carbohydrate: 34.3g
- Fiber: 8.6g
- Cholesterol: 0.0mg
- Iron: 3mg
- Sodium: 459mg
- Calcium: 81mg
- 1 tablespoon canola oil
- 1 cup chopped onion (1 small)
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 2 teaspoons garam masala
- 1 1/2 teaspoons brown mustard seeds
- 1/4 to 1/2 teaspoon ground red pepper
- 1/2 cup light coconut milk
- 1 tablespoon chopped seeded jalapeño pepper
- 1 teaspoon sugar
- 1/2 teaspoon ground turmeric
- 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can no-salt-added tomato sauce
- 3 tablespoons chopped fresh cilantro
- Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic; cook 5 minutes. Stir in garam masala, mustard seeds, and red pepper; cook 2 minutes, stirring frequently. Stir in coconut milk and remaining ingredients except cilantro; bring to a boil.
- Reduce heat, and simmer 35 minutes, stirring occasionally. Remove from heat; stir in chopped cilantro.
Look for garam masala in the spice section of the supermarket or Asian grocery store. Substitute yellow mustard seeds for the brown, or stir in 1 1/2 teaspoons dry mustard or 1 1/2 tablespoons prepared mustard with the chickpeas if you don't have mustard seeds.
Lycopene count: 19 milligrams per serving.
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