CHICKPEA TIKKA MASALA

Serves: 4 to 6

28-oz (800-mL) can no-saltadded whole or diced tomatoes, with their juices 1 tbsp (15 mL) extra-virgin olive oil 1 medium yellow onion, finely chopped (about 1 1/2 cups/ 375 mL) 1/2 tsp (2.5 mL) fine sea salt, plus more as needed 1 tbsp (15 mL) peeled grated/ minced fresh ginger root 3 cloves garlic, pressed or minced 1 tbsp (15 mL) garam masala (see note) 1/8 tsp (0.5 mL) ground cayenne pepper (optional) 15-oz (430 mL) can no-salt-added chickpeas, rinsed and drained 3/4 cup (180 mL) canned coconut milk (regular or low-fat) 1/2 cup (125 mL) chopped fresh cilantro, plus more for garnish Cooked basmati rice, for serving

1. Pour the tomatoes into a blender or food processor and purée until smooth. (If you have an immersion blender, you can blend the tomatoes right in the can.)

2. Heat the oil in a large, nonreactive skillet or Dutch oven over medium heat. Once the oil shimmers, add the onion and salt.

3. Cook, stirring occasionally, until the onions are soft and translucent, 5 to 7 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute.

4. Add the garam masala and cayenne, if using, and cook, stirring constantly, until fragrant, about 30 seconds. Add the puréed tomatoes, chickpeas, coconut milk and the chopped cilantro. Taste, and add more salt if needed.

5. Increase the heat to mediumhigh; once the mixture begins bubbling around the edges, reduce the heat to low to maintain a gentle bubbling.

6. Cook, stirring occasionally, until the sauce thickens and the flavours meld, about 20 minutes.

7. To serve, spoon the rice into individual bowls and top with the chickpea masala. Sprinkle with more chopped cilantro.

Note: If you can’t find garam masala, substitute this spice blend: 1 1/2 tsp (7.5 mL) ground coriander, 3/4 tsp (4 mL) ground cumin, 1/4 tsp (1 mL) ground turmeric, 1/8 tsp (0. 5 mL) ground cardamom, 1/8 tsp (0. 5 mL) ground black pepper, 1/8 tsp (0. 5 mL) ground cloves and 1/8 tsp (0. 5 mL) ground cinnamon.