Brookings: Tomato and Chickpea Curry with Rice
This is what late summer tastes like when you're tired and hungry: ripe tomatoes become a spiced sauce in thirty minutes, chickpeas turn it into actual dinner, and you don't need to hunt down coconut milk or specialty spices. It's warm, filling, and uses what's already in your cupboard.
Ingredients
- 2 tablespoons oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced (or 1 teaspoon ground ginger)
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1⁄4 teaspoon cayenne pepper (or less, to taste)
- 6 medium fresh tomatoes, cored and chopped (about 2 pounds)
- 1 can (400 g) chickpeas, drained and rinsed
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup water
- 1 cup cooked rice per person
- Fresh cilantro or parsley (optional, about 1⁄4 cup)
Instructions
- Heat oil in a large pan or pot over medium heat
- Add diced onion and cook for 3-4 minutes until softened
- Add minced garlic and ginger, stir constantly for 1 minute until fragrant
- Add cumin, turmeric, coriander, and cayenne; stir for 30 seconds
- Add chopped tomatoes, chickpeas, salt, and black pepper
- Pour in water and stir well to combine
- Bring to a simmer, then reduce heat to medium-low
- Cook uncovered for 20 minutes, stirring occasionally, until tomatoes break down and sauce thickens slightly
- Taste and adjust salt and spice level if needed
- Divide cooked rice among bowls and spoon curry over the top
- Garnish with fresh herbs if you have them