Chana Masala (Savory Indian Chickpeas)

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.