My wife cooked me a good dish today… Roasted Tomato and Chickpea curry. I am compelled to share this recipe to the world! … simple and delicious … It comes courtesy of Rachael Ray from her magazine “EveryDay with Rachael Ray” August/September 2006 Edition.

Roasted tomatoes

3 pounds ripe plum tomatoes (about 15 tomatoes)
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme
3 garlic cloves, finely chopped

1. Position on a rack in the middle of the oven and preheat the oven to 375 degrees. Stem the tomatoes and slice them in half lengthwise. Gently squeeze out the seeds or scoop them out with a spoon.

2. Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle with the thyme and garlic. Roast for 40 minutes. Increase the oven temperature to 400 degrees and roast the tomatoes until caramelized, about 20 minutes more.

3. Turn off the oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely. Peel if desired. The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.

Roasted Tomato and Chickpea Curry

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
3/4 pound ground turkey or chicken
2 tablespoons curry powder, preferably Madras
2 teaspoons ground coriander
1 tablespoon ground cumin
2 1/2 cups Roasted Tomatoes (above), coarsely chopped
Two 15-ounce cans chickpeas, drained
1 cup chicken broth
Salt and freshly ground pepper
Zest of 1/2 lemon (about 2 teaspoons),
optional 1 1/2 cups plain yogurt

1. 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 meat, curry powder, coriander and cumin and cook over medium-high heat until the meat is browned and cooked through, about 6 minutes. Add the Roasted Tomatoes, chickpeas, chicken broth, 1 teaspoon of salt, 1/3 teaspoon of pepper and the lemon zest. Cook the curry over medium-low heat for 10 minutes more, stirring occasionally.

2. Reduce the heat to low and stir in the yogurt, cooking until just heated through. Season the curry to taste with salt and pepper.

Enjoy :-)