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Roasted Tomato and Chickpea Curry

2½ pounds medium vine-ripened tomatoes, stems attached if possible (for visual appeal)

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt, plus more as needed

1 medium onion, grated or finely chopped

3 cloves garlic, finely chopped

1 tablespoon peeled, grated fresh ginger root

2 tablespoons Thai red curry paste, such as Thai Kitchen brand

1¼ cups coconut milk (may substitute low-fat coconut milk)

2½ cups cooked or canned no-salt-added chickpeas, rinsed and drained (from two 15-ounce cans)

½ cup chopped fresh cilantro

2 cups cooked brown rice, for serving (optional)

2 to 4 pieces naan, for serving (optional)

½ cup Greek-style yogurt, for serving (optional)

Preheat the oven to 350 degrees.

Arrange the tomatoes on a rimmed baking sheet. Drizzle them with 1 tablespoon of the oil and season them with ¼ teaspoon of the 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 one of the tomatoes, and leave the rest of them whole (on the baking sheet).

Pour the remaining tablespoon of oil into a wide, deep saute 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 such as rice, naan and yogurt, if desired.

Serves 4

Nutrition | Per serving (using regular coconut milk): 440 calories, 14 g protein, 48 g carbohydrates, 24 g fat, 14 g saturated fat, 0 mg cholesterol, 470 mg sodium, 12 g dietary fiber, 14 g sugar

Nutrition | Per serving (using light coconut milk): 360 calories, 13 g protein, 46 g carbohydrates, 15 g fat, 5 g saturated fat, 0 mg cholesterol, 460 mg sodium, 12 g dietary fiber, 15 g sugar

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

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