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1 medium serrano pepper, cut into thirds (For toddlers/non-spicy, use a can of green chiles)

4 large cloves garlic (2 tsp powder)

1 2-inch piece fresh ginger, peeled and coarsely chopped (2.5 tsp powder)

1 medium yellow onion, chopped (1-inch)

6 tablespoons canola oil or grapeseed oil

2 teaspoons ground coriander

2 teaspoons ground cumin

0.5 teaspoon ground turmeric

2.25 cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)

0.75 teaspoon kosher salt

2 15-ounce cans chickpeas, rinsed

⅓ C coconut milk (not in original recipe)

2 teaspoons garam masala

Fresh cilantro for garnish (or a couple squirts of lime juice at the end)

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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.

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.

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. Add chickpeas and coconut milk. Taste and adjust for salt level. Add garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.

Notes:

Highly recommend serving over jasmine rice, with or without yogurt.Sriacha worked great to add the heat back for those who appreciate spice.

Leave out the salt and taste before adding garam masala. Add salt until not bitter. (Probably ⅓ tsp)

GF