Chickpea and Tomato Curry
Ingredients
- Rice for 5-6 servings
- 1/2 large onion
- 1 tablespoon oil
- 1 bell pepper
- 2 large cloves garlic
- 1 large tomato
- 2/3 cup cherry tomatoes
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 tablespoon curry powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne (optional)
- 1/4 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup canned crushed tomatoes
- 1 cup frozen corn
- 1 15 oz. can full-fat coconut milk
- 2 15 oz. cans chickpeas
- Parsley or cilantro for serving
Preparation
In a large pan or pot on medium heat, add the onion and oil and cook for 5 to 7 minutes, stirring periodically.
Add the bell pepper and cook for another 3 minutes.
Add the garlic, tomatoes, and all the spices, stir and cook for 2 minutes.
Add all remaining ingredients, stir, and cook uncovered at a gentle simmer for 15 to 20 minutes, stirring periodically.
Meanwhile, prepare the rice according to the package directions.
Serve the curry with the rice and finely chopped parsley or cilantro.
