Sort ingredients
theresa68
QR Code
Listen
Pdf
Start rice according to package instructions.
While the rice is cooking, add olive oil to a large saute pan over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.
Add garlic, garam masala, turmeric, and coriander. Cook, stirring frequently, for one minute, until fragrant.
Pour in the can of tomatoes and juices, ½ teaspoon salt, and pinch of crushed red pepper, stirring and scraping to pick up the flavors from the aromatics and spices with the tomato juices. Use a wooden spoon to break up the tomatoes as you go. I prefer to break them up pretty small. Simmer for 10 minutes until thickened.
Add the coconut milk and the drained and rinsed chickpeas. Return gently to a simmer. Continue to simmer very gently for about 10 more minutes, until thickened.
Stir in the fresh tomatoes and the fresh cilantro. Taste and add more salt if desired.
Serve scooped over rice. Garnish with additional cilantro and fresh tomatoes, if desired.