Chickpea Curry
What You Need:
- 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
- 6 tablespoons olive oil or grapeseed oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 2 1/4 cups no-salt-added canned diced tomatoes with their juice (28 ounce)
- 3/4 teaspoon kosher salt
- 2 15-ounce cans chickpeas, rinsed
- 2 teaspoons garam masala
- Fresh cilantro for garnish
Instructions:
- 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.
- 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.
- 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.
Enjoy!!
https://www.eatingwell.com/recipe/255186/chickpea-curry-chhole/
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