Tomato Curry with Canned Mackerel and Chickpeas

Name: Tomato Curry with Canned Mackerel and Chickpeas
Yield: Serves 4-5 servings
Cuisine: American
Ingredients: 2 cans (about 10.5 oz) canned mackerel (in water); 7 oz canned or cooked chickpeas; 1 onion; 1 clove garlic; 1 can (about 14 oz) tomatoes (diced or whole); 1/2 cup water; 2 tablespoons ●curry powder; 1 teaspoon ●salt; to taste ●black pepper; to taste thyme; 1 tablespoon olive oil

のりまきたまご☆ @cook_40051908

Don't let the rising cost of vegetables get you down! This healthy curry mainly uses canned ingredients. Even in our household, where we're not fans of fishy smells, this dish is a big hit.
The origin of this recipe
I created this recipe using ingredients unaffected by the rising cost of vegetables.

のりまきたまご☆ @cook_40051908

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Ingredients

Serves 4-5 servings

2 cans(about 10.5 oz) canned mackerel (in water)
7 ozcanned or cooked chickpeas
1onion
1 clovegarlic
1 can(about 14 oz) tomatoes (diced or whole)
1/2 cupwater
2 tablespoons●curry powder
1 teaspoon●salt
to taste ●black pepper
to taste thyme
1 tablespoonolive oil

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Steps

1

Finely chop the onion and garlic. Drain the chickpeas.
2

Heat olive oil in a pot, add the onion and garlic, and sauté until the onion becomes translucent.
3

Add the contents of the tomato can to the pot. Fill the empty can with water and pour it into the pot. Once it boils, add the ● ingredients and adjust the seasoning.
4

Add the chickpeas and mix well, then add the mackerel with its liquid. Top with thyme and simmer for 10-15 minutes to finish.
5

This pairs very well with a baguette. If you have leftovers, it also makes a delicious pasta sauce.