Cchole (Chickpea Curry)

This healthy Indian recipe is easy to make and even easier to love. You can serve with basmati rice or naan for authenticity, or opt for cauliflower rice for even more veggie goodness. This dish only takes about 15 minutes to cook and makes 6 servings. 

Ingredients: 

• 1 medium serrano pepper, cut into thirds 

• 4 large cloves garlic 

• One 2-inch piece fresh ginger, peeled and coarsely chopped 

• 1 medium yellow onion, chopped )1 inch) 

• 6 tablespoons canola oil or grapeseed oil 

• 60 grams (¼ cup) semi-dried tomatoes, finely chopped 

• 2 teaspoons ground cilantro (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 

• Two 15-ounce cans chickpeas, rinsed 

• 2 teaspoons gram masala 

• Fresh cilantro for garnish 

Instructions: 

Step 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. 

Step 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. 

Step 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.  

Step 4: 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. Enjoy! 

Source: Eating Well