Along with diced, whole, and roasted tomatoes, canned chickpeas are another pantry item that I'm never without. They're inexpensive, tasty, and versatile, plus they've got an extended shelf life. Even my meat-loving significant other is willing to eat a vegetarian meal if it's loaded with protein-rich garbanzo beans.
Use basic chickpeas and tomatoes to create a stunning dish like this chickpea curry. With its madras powder and yogurt topping, it's a restaurant-quality riff on the Indian favorite known as chana masala. For the 20-minute meal, keep reading.
2 tablespoons extra-virgin olive oil Serves 4.
1 medium onion, finely chopped
1 garlic clove, finely chopped
3/4 pound ground turkey or chicken
2 tablespoons curry powder, preferably Madras
2 teaspoons ground coriander
1 tablespoon ground cumin
2½ cups roasted tomatoes, coarsely chopped
Two 15-ounce cans chickpeas, drained
1 cup chicken broth
Salt and freshly ground pepper
Zest of ½ lemon (about 2 teaspoons), optional
1½ cups plain yogurt
Pita bread or rice, for serving
2 tablespoons extra-virgin olive oil