Chhole (Chickpea Curry)

Ingredients

• 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 (1-inch)
• 6 tbsp canola oil or grapeseed oil
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 2 1/4 cup no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
• 3/4 tsp kosher salt
• 2 15-ounce cans chickpeas, rinsed
• 2 tsp garam masala
• Fresh cilantro, for garnish

Instructions

1. Pulse serrano, 4 cloves 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 6 tablespoons oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 2 teaspoons coriander, 2 teaspoons cumin and ½ teaspoon turmeric and cook, stirring, for 2 minutes.
3. Pulse 2¼ cups tomatoes with juice in the food processor until finely chopped. Add to the pan along with ¾ teaspoon salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add 30 ounces chickpeas and 2 teaspoons garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with ¼ cup cilantro, if desired.