Roasted Tomato and Chickpea Curry

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Here, full tomatoes nestle successful a curried chickpea stew. This look is simply a spot of an Indian-Thai hybrid; the archetypal look utilized a agelong database of Indian curry spices, but the convenient availability of store-bought reddish curry paste turned the flavors backmost to Southeast Asia.

Serve with rice, naan and yogurt, if desired.

Ingredients

2 1/2 pounds mean vine-ripened tomatoes, stems attached if imaginable (for ocular appeal)
2 tablespoons extra-virgin olive oil
1/2 spoon kosher salt, positive much arsenic needed
1 mean onion, grated oregon finely chopped
3 cloves garlic, finely chopped
1 tablespoonful peeled, grated caller ginger root
2 tablespoons Thai reddish curry paste, specified arsenic Thai Kitchen brand
1 1/4 cups coconut beverage (may substitute low-fat coconut milk)
2 1/2 cups cooked oregon canned no-salt-added chickpeas, rinsed and drained (from 2 15-ounce cans)
1/2 cupful chopped caller cilantro
2 cups cooked brownish rice, for serving (optional)
2 to 4 pieces naan, for serving (optional)
1/2 cupful Greek-style yogurt, for serving (optional)

Nutritional Facts

Per serving (using regular coconut milk)

Calories
440
Fat
24 g
Saturated Fat
14 g
Carbohydrates
48 g
Sodium
470 mg
Protein
14 g
Fiber
12 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "New Feast: Modern Middle Eastern Vegetarian," by Greg and Lucy Malouf (Hardie Grant, 2017).

Tested by Joe Yonan.

Published July 15, 2018

Updated March 16, 2026