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Chickpea and Tomato Curry

Chickpea and Tomato Curry

  • Makes
    4-6 servings
  • Cook Time
    30 minutes
  • Rating

Open a few cans, measure some spices, prep a couple aromatics, stir for a few minute, and dinner is on the table. Our starting point was chana masala, a popular Indian curry of chickpeas and tomatoes. To simplify the seasoning, we reach for two spice blends that offer big, complex flavor in a single jar: garam masala and curry powder. Serve with basmati rice or warmed naan

Ingredients
  • 3

    tablespoons neutral oil

  • 4

    medium garlic cloves, chopped

  • 2

    tablespoons grated fresh ginger

  • 2

    teaspoons garam masala

  • 2

    teaspoons curry powder

  • Kosher salt and ground black pepper

  • 4

    15½-ounce cans chickpeas, rinsed and drained

  • 14½

    ounce can crushed tomatoes

  • Optional garnish: Chopped fresh cilantro OR finely chopped white onion OR chopped jalapeño chilies OR plain yogurt OR a combination

In a large saucepan, heat the oil until shimmering. Add the garlic and ginger, then cook, stirring, until lightly browned. Stir in the garam masala, curry powder, 1 teaspoon salt and ½ teaspoon pepper.

Cook, stirring, just until fragrant. Stir in the chickpeas, tomatoes and 1 cup water. Simmer, uncovered and stirring occasionally, until the sauce thickens and clings to the chickpeas. Season with salt and pepper.

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