Tomato Chickpea Curry

Name: Tomato Chickpea Curry
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 jalapeno 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

15 ingredients

4 steps

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 jalapeno 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

Directions

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.
2

Reduce heat, and simmer 35 minutes, stirring occasionally. Remove from heat; stir in chopped cilantro.
3

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.
4

Lycopene count: 19 milligrams per serving.