Tomato Chickpea Curry

• 1 tablespoon canola oil
• 1 cup chopped onion (1 small) 
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 2 teaspoons garam masala
• 1 1/2 teaspoons brown mustard seeds
• 1/4 to 1/2 teaspoon ground red pepper
• 1/2 cup light coconut milk
• 1 tablespoon chopped seeded jalapeño pepper
• 1 teaspoon sugar
• 1/2 teaspoon ground turmeric
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 (28-ounce) can diced tomatoes, undrained 
• 1 (8-ounce) can no-salt-added tomato sauce
• 3 tablespoons chopped fresh cilantro

Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic; cook 5 minutes. Stir in garam masala, mustard seeds, and red pepper; cook 2 minutes, stirring frequently. Stir in coconut milk and remaining ingredients except cilantro; bring to a boil.

Reduce heat, and simmer 35 minutes, stirring occasionally. Remove from heat; stir in chopped cilantro.
 
Serves 6 (1 c.); 213 calories.

VERDICT:  I thought this had good depth of flavor for being almost entirely from cans, and there's minimal chopping.  Keep.