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 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.