Chickpea curry

Serves 6 – Preparation time 20 min

Ingredients

1 chilli pepper
4 cloves of garlic
5 cm of ginger, peeled and chopped
1 yellow onion, chopped
5 tablespoons of olive oil
2 teaspoons of ground coriander
2 teaspoons of ground cumin
1/2 teaspoon of ground turmeric
600 ml canned diced tomatoes
900 gr of canned chickpeas, rinsed
2 teaspoons of Garam Masala
Fresh cilantro, chopped, to be stirred in at the very end and save some for garnish
Salt to taste

Directions
Put the chilli, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; and pulse until finely chopped.

Heat oil in a large saucepan over medium-high heat. Add the onion mixture, stirring occasionally, until softened. about 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.

Add tomatoes in the food processor until finely chopped. Add to the pan along with salt. Leave to
simmer for 5 minutes. Add chickpeas and Masala, and leave to a simmer, cover and cook, stirring
occasionally for 5 minutes more. Stir in chopped cilantro, and sprinkle some over your dish for
garnish.