- 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
- 6 tablespoons canola oil or grapeseed oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoons ground turmeric
- 2 ¼ cups cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
- ¾ teaspoons kosher salt
- 2 (15-ounce) cans chickpeas, rinsed
- 2 teaspoons garam masala
- Fresh cilantro for garnish
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.
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; cook, stirring, for 2 minutes.
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 and reduce heat to a gentle simmer; cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.