Chickpea And Artichoke Masala

• 1 large red onion, chopped (about 2 cups)
• 2 tablespoons ginger-garlic paste, recipe follows or 1 clove garlic and 1/2-inch piece ginger, peeled and chopped
• 3 large roma tomatoes, chopped, I used 8 oz . can of tomato sauce
• 2 tablespoons canola oil
• 1 teaspoon cumin seed
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala, I used more 1 teaspoon
• 1/4 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/4 cup yogurt, whisked until smooth
• 1 tablespoon lime juice (about 1/2 a lime)
• 1 (14 1/2 ounce) can chickpeas, drained and rinsed
• 1 (14 1/2 ounce) can artichoke hearts, drained, rinsed, and halved
• 1/2 serrano chili, minced (optional)
• kosher salt
• 1/2 cup water
• fresh cilantro, chopped for garnish

1. Process the onion, Garlic-Ginger Paste (recipe below), and tomatoes in a food processor or blender until smooth. I may be slightly textured.
2. Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds (and optional serrano chili). Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes. I sauteed longer until the onions softened.
3. Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds.
4. Then add the yogurt, a little at a time so it doesn't curdle. NOTE: I temper the yogurt with some of the hot tomato mixture, add 1 Tablespoon at a time to warm up the yogurt & prevent curdling.
5. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. I simmered 30-40 up to 60 minutes. Taste for seasonings and serve garnished with cilantro over basmati rice or with Naan.
6. GARLIC GINGER PASTE:
7. 1/2 cup cloves garlic, whole.
8. 1/2 cup fresh ginger, peeled, 1/2-inch slices.
9. 1/4 cup canola oil.
10. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
11. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

red onion, gingergarlic, roma tomatoes, canola oil, cumin, ground coriander, garam masala, paprika, turmeric, yogurt, lime juice, chickpeas, serrano chili, kosher salt, water, fresh cilantro

Taken from www.food.com/recipe/chickpea-and-artichoke-masala-446647 (may not work)