Tomato Chickpea Curry

4 Reviews
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Yield
6 servings (serving size: 1 cup)
By Jaime Harder
October 2006
RECIPE BY Cooking Light

Serve this flavorful tomato chickpea curry over steamed brown rice as a side for grilled chicken or pork.

Ingredients

  • 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

Nutritional Information

  • Calories 213
  • Caloriesfromfat 26%
  • Fat 6.2g
  • Satfat 1.2g
  • Monofat 2.4g
  • Polyfat 2.3g
  • Protein 7.4g
  • Carbohydrate 34.3g
  • Fiber 8.6g
  • Cholesterol 0.0mg
  • Iron 3mg
  • Sodium 459mg
  • Calcium 81mg

How to Make It

Step 1

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.

Step 2

Reduce heat, and simmer 35 minutes, stirring occasionally. Remove from heat; stir in chopped cilantro.

Chef's Notes

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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Ratings & Reviews

brighteyes8's Review

Ginger512
November 26, 2013
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.

skwerlz's Review

becky1959
October 16, 2011
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.

becky1959's Review

skwerlz
July 03, 2010
Excellent over brown rice. Used moroccan spice as I did not have the garam masala. Very subtle flavors. The moroccan spice mix I used was from Cooking Light also.

Ginger512's Review

brighteyes8
June 20, 2009
This was super, easy to make and had a perfect heat
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