Tomato and Chickpea Curry

Every mom needs an arsenal of sure-fire hit recipes when it comes to getting dinner on the table. One of the favorites around here is, honestly, one that I'm surprised the girls will eat.


The first time I made it was 2 years ago when we had a German exchange student living with us. The Germans eat a lot of curry, something that my family hadn't eaten much of. Well, the majority of us hadn't. Lawman lived in Germany in the late 80's, early 90's and he ate curry dishes and loved them.


Wanting to provide as many comforts of home as possible to our exchange student, Anne, I had her read the original recipe and asked if it sounded like something she'd eat at home. She suggested we try it.


Our girls were a little leary of it when it was placed in front of them but after a couple of bites they were commenting about how good it tasted. Now it makes regularly scheduled appearances on our menu.


I've altered the original recipe just a bit to make it easier to get on the table.


Tomato and Chickpea Curry

2 T olive oil
1 garlic clove, minced
1 onion, chopped
1/2 lb. ground turkey or chicken
2 T curry powder
1 T ground cumin
1 can fire roasted tomatoes (I use Hunt's brand)
2-15 oz. cans chickpeas, drained
1 c. chicken broth
plain yogurt or sour cream for topping


In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes. Move the onion to the side of the pan, add the ground turkey, curry powder and cumin and cook over medium-high heat until the turkey is browned and cooked through, about 6 minutes. Add the tomatoes, chickpeas, chicken broth, 1 tsp. salt and 1/4 tsp. pepper. Cook the curry over medium-low heat for 10 minutes more, stirring occassionally. Reduce heat to low. Season with salt and pepper as needed.





I serve it over white rice and provide plain yogurt or sour cream for topping. I can have this ready and on the table in 30 minutes. Chopped chicken or turkey works well in this recipe also.