Adapted from Allrecipes.com
1 medium yellow onion, rough chopped
1 15-ounce can diced tomatoes
1 (1.5 inch) piece of fresh ginger, peeled and chopped
3 medium cloves garlic
1 jalapeño pepper, seeded and chopped
3 tablespoons olive oil
2 bay leaves
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon turmeric powder
Pinch Kosher salt
1 9-oz. pkg. Melissa’s Peeled & Steamed Garbanzo Beans
Fresh cilantro, for garnish
Place onion, tomato, ginger, garlic, and jalapeño in a food processor and process until smooth.
Heat olive oil in a large (10-inch) skillet over medium heat until it shimmers. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the puréed vegetables into the skillet and cook 4-5 minutes. Stir in chili powder, coriander, garam masala, turmeric, and salt; cook and stir until very hot, 3 to 4 minutes.
Bring to a boil and stir garbanzos into the mixture. Reduce heat to medium and cook until they are heated through, 5 to 7 minutes. Serve with Cilantro Lime Rice and garnish with cilantro.