Chhole (Chickpea Curry)

This healthy Indian recipe is a flavorful chickpea curry that you can make in just 20 minutes. Also called chana masala, this dish is a comforting and delicious dinner.



Chhole (Chickpea Curry)
Ingredients
  • 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 (1-inch)

  • 6 tablespoons canola oil or grapeseed oil

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • ½ teaspoon ground turmeric

  • 2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)

  • ¾ teaspoon  kosher salt

  • 2 15-ounce cans chickpeas, rinsed

  • 2 teaspoons garam masala

  • Fresh cilantro for garnish

Instructions
    1. 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.
    2. 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..
    3. 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.

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