- 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)
- 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.
- 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.
- Add tomatoes and salt to the pan. Reduce heat to maintain a simmer and cook, stirring occasionally for 4 four minutes.
- Add chickpeas and garam masala, Reduce heat to a gentle simmer, cover and cook, stirring occasionally for a further 5 minutes.
- Serve topped with cilantro, if available.
Note – To make it a little interesting try adding a few peanuts, raisins, or shredded coconut