It will soon become apparent that I am obsessed with chick peas. I eat them as often as possible in soups, salads, hummus, cooked dishes or simply by themselves. This dish beautifully pairs fragrant indian spices with tomatoes and chick peas. The list of spices is extensive, though I consider them all staples in my kitchen. I generally serve this dish over coconut jasmine rice but it would be delicious over any cooked grain of your choice.


Curried Chick Peas and Tomatoes

2 tbsp of grapeseed oil (or other neutral flavored oil)
1 med onion, chopped
5 cloves of garlic, minced
1 inch piece fresh ginger, minced or 1/2 tsp dried ground ginger
1 14.5 oz can fire roasted tomatoes with green chilies
1 14 oz can coconut milk
1 60z can tomato paste
3 1/2 cups cooked chick peas or 2 cans drained and rinsed
1/2 tsp ground cloves
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp cayenne
1/2 tsp fresh black pepper
2 tsp sea salt
1/4 tsp turmeric
juice of half a lime (about 2 tsps)
1/4 cup chopped fresh cilantro

1. Warm oil in a large saute pan or wok
2. Add onions and cook until translucent
3. Add fresh garlic and fresh ginger (if using) and stir for about 2 minutes
4. Add fire roasted tomatoes with green chilies and cook for 3-5 minutes
5. Add coconut milk and tomato paste and bring to a light boil
6. Stir in chick peas and all the dried spices (including salt and pepper) and cook together for 20-30 minutes on medium low heat
7. Remove from heat and add fresh lime juice and cilantro
8. Serve over rice

Notes:

• If you don't like a heavy tomato taste, cut the fire roasted tomatoes and tomato paste by half
  
• If you prefer a non-spicy version use fire roasted tomatoes (or plain diced) without green chilies and omit the cayenne