Chickpea Curry (Chole)

Easy
Serves 6
Ingredients: 
  • 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

Instructions: 

In a food processor, pulse about 2/3 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.