Cans Recipe

Prepare cans

Open all cans needed (tomatoes, chickpeas, coconut milk, corn, olives). Drain and rinse the chickpeas and corn in a sieve. Reserve the tomato liquid (use undrained tomatoes) and the coconut milk separately.

Roughly crush the canned whole tomatoes in their can with a spoon or in a bowl so they break up into bite-sized pieces but still retain some texture.

Place a medium skillet or saucepan over medium heat and add the olive oil. When shimmering, add the jarred/pre-cooked diced onion and sauté 2–3 minutes until softened.

Add the garlic paste, tomato paste, smoked paprika, ground cumin, and red pepper flakes. Stir constantly for 30–45 seconds to bloom the spices and cook out the tomato paste.

Pour the crushed canned tomatoes (with their juices) into the pan, then add the vegetable broth and sugar. Stir to combine and bring to a gentle simmer.

Add the drained chickpeas and corn to the simmering tomato base. Stir, then cover and simmer gently for 8–10 minutes so the flavors meld and the chickpeas heat through.

Stir in the coconut milk and continue to simmer uncovered for 3–4 minutes until the sauce is slightly thickened. Taste and season with salt, black pepper, and lime juice. Adjust sweetness or salt to balance acidity.

If you prefer a creamier finish, stir in the plain yogurt or 2 tablespoons evaporated milk now and heat gently (do not boil if using yogurt to avoid curdling).

Stir in the drained sliced olives, then remove from heat. Let the dish rest 2 minutes so flavors settle.

Serve hot, spooned into bowls and garnished with chopped cilantro or parsley. Optionally serve with crusty bread, rice, or canned-ready flatbreads.