CHICKPEA AND TOMATO CURRY
Makes 4 to 6 servings
Open a few cans, measure some spices, prep a couple aromatics, stir for a few minutes at the stovetop and dinner is on the table. Our starting point was chana masala, a popular Indian curry of chickpeas and tomatoes. To simplify the seasoning, we reach for two spice blends that offer big, complex flavor in a single jar: garam masala and curry powder. Serve with basmati rice or warmed naan.
3 tablespoons neutral oil
4 medium garlic cloves, chopped
2 tablespoons grated fresh ginger
2 teaspoons garam masala
2 teaspoons curry powder
Kosher salt and ground black pepper
Four 15 1⁄2-ounce cans chickpeas, rinsed and drained
14 1⁄2-ounce can crushed tomatoes
1. In a large saucepan, heat the oil until shimmering. Add the garlic and ginger, then cook, stirring, until lightly browned.
2. Stir in the garam masala, curry powder, 1 teaspoon salt and 1⁄2 teaspoon pepper. Cook, stirring, just until fragrant. Stir in the chickpeas, tomatoes and 1 cup water. Simmer, uncovered and stirring occasionally, until the sauce thickens and clings to the chickpeas. Season with salt and pepper.
3. Choose from these optional garnishes: Chopped fresh cilantro, finely chopped white onion, thinly sliced jalapeño chilies, plain yogurt or a combination.
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RECIPE COURTESY MILK STREET: COOKISH: THROW IT TOGETHER.
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