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.

Roasted Tomato and Chickpea Curry

Roasted Tomato and Chickpea Curry

Ingredients

  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium onion, finely chopped
  3. 1 garlic clove, finely chopped
  4. 3/4 pound ground turkey or chicken
  5. 2 tablespoons curry powder, preferably Madras
  6. 2 teaspoons ground coriander
  7. 1 tablespoon ground cumin
  8. 2½ cups roasted tomatoes, coarsely chopped
  9. Two 15-ounce cans chickpeas, drained
  10. 1 cup chicken broth
  11. Salt and freshly ground pepper
  12. Zest of ½ lemon (about 2 teaspoons), optional
  13. 1½ cups plain yogurt
  14. Pita bread or rice, for serving

Directions

  1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes. Move the onion to the side of the pan, add the ground turkey, curry powder, coriander and cumin and cook over medium-high heat until the turkey is browned and cooked through, about 6 minutes. Add the roasted tomatoes, chickpeas, chicken broth, 1 teaspoon of salt, 1/4 teaspoon of pepper and the lemon zest. Cook the curry over medium-low heat for 10 minutes more, stirring occasionally.
  2. Reduce the heat to low and stir in the yogurt, cooking until just heated through. Season the curry to taste with salt and pepper. Serve in pita bread, or with rice.

Serves 4.

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