Chickpea Curry (Chole)

Serves 6
3 onions, chopped, divided
2 tomatoes, chopped
3 tbsp. finely minced garlic
1 tbsp. fresh ground ginger
2 tbsp. canola oil
2 bay leaves
2 tsp. garam masala
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ancho chile powder
1/4 tsp. turmeric
- pinch cloves
30 oz. canned chickpeas, rinsed and drained
1 ½ cups water
- kosher salt and fresh ground black pepper, to taste
- chopped fresh cilantro, for garnish

In a food processor, pulse about ⅔ of the onions, tomatoes, garlic and ginger until a smooth paste forms. Heat oil in a large skillet over medium heat; cook remaining onion until soft and translucent. Add bay leaves and the onion-tomato paste; cook until the oil begins to separate from the paste. Stir in the next 7 ingredients (through cloves). Add chickpeas and water; cover and simmer 10 min. Mash some of the chickpeas coarsely; season with salt and pepper to taste. Garnish with cilantro.