Roasted Tomato and Chickpea Curry

Serves 4.

Note: Serve with rice, naan and yogurt, if desired. Adapted from “New Feast: Modern Middle Eastern Vegetarian,” by Greg and Lucy Malouf.

• 2 1/2 lb. medium vine-ripened tomatoes, stems attached if possible (for visual appeal)

• 2 tbsp. extra-virgin olive oil, divided

• 1/2 tsp. kosher salt, plus more as needed, divided

• 1 medium onion, grated or finely chopped

• 3 garlic cloves, finely chopped

• 1 tbsp. peeled, grated fresh ginger root

• 2 tbsp. Thai red curry paste (such as Thai Kitchen brand)

• 1 1/4 c. coconut milk (substitute low-fat coconut milk, if preferred)

• 2 1/2 c. cooked or canned no-salt-added chickpeas, rinsed and drained (from two 15-oz. cans)

• 1/2 c. chopped fresh cilantro

• 2 c. cooked brown rice, for serving, optional

• 2 to 4 pieces naan, for serving, optional

• 1/2 c. Greek-style yogurt, for serving, optional

Directions

Preheat the oven to 350 degrees.

Arrange the tomatoes on a rimmed baking sheet. Drizzle them with 1 tablespoon oil and season them with 1/4 teaspoon salt. Roast just until the skins start to split and the tomatoes start to soften but hold their shape, 10 to 15 minutes. Peel, stem and chop just 1 of the tomatoes, and leave the rest of them whole (on the baking sheet).

Pour the remaining 1 tablespoon oil into a wide, deep sauté pan over medium heat. Add the onion, garlic and ginger; cook, stirring occasionally, until the onions are translucent and the vegetables are very soft, 8 to 10 minutes.

Add the curry paste; cook, stirring, until fragrant and slightly darker in color, 2 minutes. Add the chopped tomato and coconut milk. Increase the heat to medium-high; once the mixture comes to a boil, reduce the heat as needed so the liquid is barely bubbling around the edges. Cover and cook for 15 minutes.

Uncover, stir in the chickpeas, taste, and add more salt, as needed. Nestle the whole tomatoes in the pan. Cook, uncovered, just until the tomatoes have warmed through, 8 to 10 minutes. Remove from the heat.

Scatter the cilantro over the top. Serve hot, with the optional accompaniments you prefer: rice, naan and yogurt.

Nutrition information per serving (using regular coconut milk):

Calories 440 Fat 24 g Sodium 470 mg

Carbohydrates 48 g Saturated fat 14 g Total sugars 12 g

Protein 14 g Cholesterol 0 mg Dietary fiber 14 g