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I love, love, love Indian food, and so do my kids! Can I attribute that to the fact that I went out of my way to eat tons of spices while I was pregnant and breastfeeding? I think so. But whatever the reason, I couldn’t be happier that my kids will eat Indian-inspired dishes that are full of veggies and spices, even when I cook them at home!
Now, I’m no whiz with a curry. I’m still very much in the learning phase of being able to achieve those rich, lush sauces that taste like they’ve been simmered for days. Oh, the thought of them just makes me want to bag this post and go get in the car…but there is one recipe I’ve been making at home for the kids, and it’s a hit every time: a yummy tomato-based Chickpea Curry!
“But isn’t it spicy!?” I’ve been asked. Yes, spicy flavorful, not spicy hot. The kids dig it because it’s got a flavorful sauce that’s perfect for dipping, and they always go crazy for chickpeas. I dig it because I’ve been buying my dried chickpeas in bulk and I can make a big batch very affordably. Plus, it helps me work through my spice cabinet before anything has a chance to get stale…and it’s SOOO good reheated!
…and it’s vegetarian, perfect for Meatless Monday, and has a big fat nutritious sweet potato or yam in it. I could go on and on…
Since our tomatoes are but mere seedlings at the moment, I’m pulling from my pantry stash of diced tomatoes and tomato paste to make this now. Hunt’s has the best canned tomatoes because they help me create a veggie-rich base that tastes just like fresh thanks to their flashsteam peeling method, and they’re easy to find at your local Walmart.
See? Tons of varieties, right at Walmart. Better get two.
And we all know I like a recipe that bends if you need it to, so I encourage you to play with the spices because this recipe offers a ton of freedom. As long as you start with the tomatoes, coconut milk, and chickpeas, you’re good to go with whatever spices you like. Add chili for a little heat or more yams if you like it sweet. (Just don’t leave out the cumin or curry powder or you’ll lose all that wonderful smokiness!)
Serve over basmati rice or with naan on the side, and a dollop of plain yogurt. Finish with sliced mangos for dessert!
Easy (Kid-friendly) Chickpea Curry
Serves 8 or more
- 1 Tbsp coconut oil
- 1 medium onion
- 1 28 oz can Hunt’s diced tomatoes
- 1/4 cup Hunt’s tomato paste
- 1 can coconut milk
- 4 cups cooked chickpeas
- 1 small sweet potato, diced
- 1/2 teaspoon freshly grated ginger
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon salt (optional)
- juice of 1/2 lime
In a large pot over medium heat, saute onion in coconut oil until translucent. Add garlic and saute for one minute. Add tomatoes and tomato paste and coconut milk; stir together until well blended. Add chickpeas and sweet potato. Add fresh ginger and spices; stir well and cover. Simmer for one hour, stirring occasionally. Turn off heat and stir in lime juice. Allow to sit 5 minutes; serve.
Click the links for more info on Hunt’s tomatoes and yummy summer recipes. Like to chat with other foodies? Join the conversation with Hunt’s on Facebook. (Tweet them @HuntsChef and check out ALL the yumminess they’re pinning on Pinterest, too!)