Chickpea Curry

Chickpea Curry

• 1 Medium Serrano pepper, cut into thirds
• 4 Large cloves garlic
• 1 2-inch piece fresh ginger, peeled and coarsely chopped
• 1 medium yellow onion, chopped
• 6 Tbs canola oil or grape seed oil
• 2 tsp Ground coriander
• 2 tsp Ground cumin
• 1/2 tsp Ground turmeric
• 2 1/4 cups No-salt-added canned diced tomatoes with their juice
• 3/4 tsp Kosher salt
• 2 15-oz Cans chickpeas, rinsed
• 2 tsp Garam masala
• Fresh cilantro for garnish

Directions

1. Pulse Serrano pepper, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.

2. Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.

3. Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.

Servings: 6