30mins total

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1 tablespoon olive oil

1 large yellow onion (halved and finely sliced from end to end)

2 garlic cloves (minced)

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon ground coriander

14 ounces whole tomatoes (1 can; with juices)

½ teaspoon salt

Pinch crushed red peppers (optional; increase or decrease depending on how much heat you like)

14 ounces coconut milk (1 can; can substitute lite coconut milk)

14 ounces chickpeas (1 can; drained and rinsed)

2 medium ripe tomatoes (cut into eighths)

¼ cup fresh cilantro (chopped)

4 cups cooked brown basmati rice

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1. Start rice according to package instructions.

2. 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.

3. Add garlic, garam masala, turmeric, and coriander. Cook, stirring frequently, for one minute, until fragrant.

4. 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.

5. 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.

6. Stir in the fresh tomatoes and the fresh cilantro. Taste and add more salt if desired.

7. Serve scooped over rice. Garnish with additional cilantro and fresh tomatoes, if desired.

Nutrition for one serving

Calories: 284kcal 14.2%, Carbohydrates: 25g 9.1%, Protein: 8g 16%, Fat: 18g 23.1%, Saturated Fat: 13g 65%, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 212mg 9.2%, Potassium: 542mg 11.5%, Fiber: 6g 21.4%, Sugar: 6g 6%, Vitamin A: 614IU 12.3%, Vitamin C: 13mg 14.4%, Calcium: 61mg 4.7%, Iron: 5mg 27.8%