Chickpea Curry (Chhole)

 Healthy Indian Vegan Easy total time20 mins addedAugust 2023

• (optional) 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 tablespoons canola oil or grapeseed oil
• 2 teaspoons ground coriander
• 2 teaspoons cumin
• ½ teaspoon turmeric
• 2¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
• ¾ teaspoons kosher salt
• 2 ⨯ 15-ounce cans chickpeas, rinsed
• 2 teaspoons garam masala
• Fresh cilantro for garnish

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.
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.