Curried Chickpeas

Ingredients

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1 - 15 oz can tomatoes

2 Tbsp chopped fresh ginger

4 cloves garlic

1 jalapeño or red Fresno chili (deseeded or not), sliced

1 cup cilantro leaves and tender stems

1 Tbsp ground coriander

2 tsp ground cumin

1/2 tsp turmeric

1/4-1/2 tsp ground cayenne pepper

1/4 tsp ground cardamom

1 1/2 tsp salt

1 can coconut milk

3 Tbsp canola or coconut oil

1 3-inch cinnamon stick

2 bay leaves

1 medium onion, diced

2 - 15 oz cans chickpeas, rinsed and drained

Method

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1. Combine tomatoes, ginger, garlic, chilies, cilantro, coriander, cumin, turmeric, cayenne pepper, cardamom, coconut milk and salt in a blender or food processor. Puree to form smooth, pourable sauce.

2. in large pot, heat oil over medium high heat until shimmering. Add in bay leaves and cinnamon stick and cook for about 30 seconds until fragrant. Add in the onions and cook until the onions are translucent but not browned. Lower the heat to medium low and add in the pureed sauce from step one. Continue cooking for about 5 minutes, stirring occasionally.

3. Add in chickpeas and simmer for about 30 minutes. remove the cinnamon stick and bay leaves.

4. Serve over jasmine rice (preferably cooked with some coconut milk). Great topped with a dollop or yogurt or raita.