Serve this flavorful tomato chickpea curry over steamed brown rice as a side for grilled chicken or pork.
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
How to Make It
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.
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.
This is a wonderful dish. Nothing fancy, but delicious. The beauty of it is that if you cook indian/southeast asian food on anything like a regular basis, you have all these ingredients just lying around. I was on the tail end of a four hour drive home, thinking about all the nothing in my fridge when I remembered I had canned chickpeas and tomatoes, and voila! This recipe was top of the search engine. I did not follow this recipe to a tee, so I cannot attest to its proportions, but if you are a relatively adequate cook you should be able to throw these ingredients in a pan and make something hearty, spicy and alluring. Perfect for a chilly autumn or winter dinner.