Curry Chickpea Stew

Ingredients:

• 1 medium serrano pepper finely diced
• 4 large garlic cloves, minced
• 1 piece of fresh ginger – about 2 inches (peeled & grated)
• 1 medium cooking onion (finely chopped)
• 6 tablespoons canola oil
• 2 tsps. ground coriander
• 2 tsps. ground cumin
• ½ tsp. ground turmeric
• 1 – 28 ounce tin of crushed tomatoes with their juice
• ¾ tsp. salt
• 2 – 19 ounce tins of chickpeas, rinsed
• 2 tsps. Garam masala
• Fresh cilantro for garnish (if available)

Method:

1. Mix the Serrano pepper, garlic and ginger together. Add onion and blend again.   If you want to have a smooth consistency, use a hand blender to puree.
2. Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally until softened, 3 to 5 minute. Add coriander, cumin and turmeric and cook, stirring for 2 minutes.
3. Add tomatoes and salt to the pan. Reduce heat to maintain a simmer and cook, stirring occasionally for 4 four minutes.
4. Add chickpeas and garam masala, Reduce heat to a gentle simmer, cover and cook, stirring occasionally for a further 5 minutes.
5. Serve topped with cilantro, if available.

Note – To make it a little interesting try adding a few peanuts, raisins, or shredded coconut