Stewed tomato chickpea curry The stewed tomatoes in this recipe lend a very dist…
?Stewed tomato chickpea curry? The stewed tomatoes in this recipe lend a very distinctive and delicious flavor to this curry. If you can’t find stewed tomatoes, you can substitute with chopped tomatoes and it will still be delicious, but not quite the same flavor profile. ?Happy Monday ?!
?Recipe: Sauté 1 small yellow onion (small dice) until soft and starts to brown, about 5 minutes. Add 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp coriander, 1 tsp sweet paprika, 1/2 tsp red chili flakes. Sauté another 30 seconds before adding 1 tbsp tomato paste. Mix well while heating for another minute. Add 1-15oz can stewed tomatoes. Simmer about 10-15 minutes, adding broth or water if gets too dry. Blend sauce until mostly smooth with a few chunks remaining. Return to stove. Stir in 2 cups cooked chickpeas. Add coconut milk gradually from 1-15oz can until desired creaminess is reached. (Don’t need to use all of it.) Cook until heated through. Salt/pepper to taste. .
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