サバ缶とひよこ豆のトマトカレー 
Tomato Curry with Canned Mackerel and Chickpeas
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.
Tomato Curry with Canned Mackerel and Chickpeas
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.
Cooking Instructions
- 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.
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