Chana Masala

• 2 None large Spanish onions, coarsely chopped
• 8 cloves garlic, quartered
• 2 oz fresh ginger, grated
• 2 tbsp tomato paste
• 1/2 cup ghee
• 2 tsp ground coriander
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1/2 tsp ground chili powder
• 1 (28 oz) can chickpeas, drained, rinsed
• 1/2 cup loosely packed fresh cilantro leaves

1. In a food processor or blender, puree onions, garlic, ginger and tomato paste until smooth.
2. Heat ghee in a large saucepan over medium heat. Cook onion mixture, stirring, for 5 mins. Add spices and cook, stirring, for 2 mins. Transfer to a 4.5 quart slow cooker along with chickpeas and 1 2/3 cups water. Cook, covered, on high for 2 hours 30 mins. Season to taste.
3. Serve sprinkled with fresh cilantro.

spanish onions, garlic, fresh ginger, tomato, ghee, ground coriander, garam masala, ground turmeric, ground chili powder, chickpeas, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/33791 (may not work)