Indian Spiced Chickpea Curry
- 1 medium serrano pepper, cut into thirds
- 5 large cloves garlic
- 1 2-inch piece fresh ginger, peeled and coarsely chopped
- 1 medium yellow onion, roughly chopped (1-inch)
- 3 Tablespoons olive oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons fresh turmeric grated (if you can't find do a teaspoon of ground turmeric)
- 28 ounce can of crushed tomatos, no salt added
- ¾ teaspoon kosher salt
- 2 15-ounce cans chickpeas, rinsed
- 2 teaspoons garam masala
- Fresh cilantro, roughly chopped, for garnish
- If you are serving with brown basmati, start it first, it takes the longest
- Pulse serrano, garlic and ginger in a food processor until minced. Add onion; pulse until finely chopped, but not watery.
- 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.
- Add tomatoes and salt to the pan. Reduce heat to simmer and cook, stirring occasionally, for 4 minutes until it's heated well. Add chickpeas and garam masala, cover and cook, stirring occasionally, for 5 minutes more so flavors have time to develop.
- Serve topped with cilantro.
**3 on B's dish scale, food processor, cutting board, big pot and lid.
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