Chhole (Chickpea Curry)
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Ingredients
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1 medium serrano pepper, cut into thirds
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4 large cloves garlic
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1 2-inch piece fresh ginger, peeled and coarsely chopped
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1 medium yellow onion, chopped (1-inch)
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6 tablespoons canola oil or grapeseed oil
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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½ teaspoon ground turmeric
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2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
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¾ teaspoon kosher salt
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2 15-ounce cans chickpeas, rinsed
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2 teaspoons garam masala
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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 and cook, stirring, for 2 minutes..
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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, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.