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)

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  • 6 tablespoons canola oil or grapeseed oil

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  • 2 teaspoons ground coriander

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  • 2 teaspoons ground cumin

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  • ½ teaspoon ground turmeric

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  • 2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)

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  • ¾ teaspoon  kosher salt

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  • 2 15-ounce cans chickpeas, rinsed

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  • 2 teaspoons garam masala

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  • Fresh cilantro for garnish

  Directions

  1. Pulse serrano, 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.

     

     PHOTOGRAPHER: FRED HARDY, FOOD STYLIST: MARGARET MONROE DICKEY

  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.

     PHOTOGRAPHER: FRED HARDY, FOOD STYLIST: MARGARET MONROE DICKEY

  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.

     

     ANDREW SCRIVANI

  Nutrition Facts (per serving)

  278	Calories
  16g	Fat
  30g	Carbs
  6g	Protein

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