Chickpea Curry

Ingredients:

• 1 medium serrano pepper, seeded & cut into 3-4 strips (wear gloves and/or wash hands after handling)
• 3 cloves garlic
• 1 Tbsp of peeled chopped fresh ginger
• 1 medium yellow onion, chopped
• 3 Tbsp avocado oil
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 28 oz (795 gram) can low-sodium diced tomatoes
• 2 cups (215 grams) cauliflower florets, chopped
• 1 cup (130 grams) frozen baby peas
• ¾ tsp sea salt
• 2 15-ounce (425 gram) cans chickpeas, rinsed
• 2 tsp garam masala

Directions:

1. Pulse the serrano, garlic, and ginger in a food processor. Add the onion, scrape the sides, and pulse again.
2. Heat the oil in a large skillet over medium-high heat. Scrape the onion mixture out of the food processor and into the pan, cooking until softened, 3-5 minutes, stirring occasionally. Add the coriander, cumin, and turmeric and cook, stirring frequently for 1-2 minutes.
3. Meanwhile, pour the tomatoes into the food processor and process until finely chopped. Add to the pan, along with the cauliflower florets, peas, and salt, and bring to a simmer. Let cook until the cauliflower starts to soften, 5-7 minutes.
4. Add the chickpeas and garam masala, lower the heat to barely a simmer, cover and cook, for about 5 minutes, stirring occasionally.
5. Remove from the heat and serve.