Chickpeas In A Garlic-Ginger Sauce

• 2 16 oz cans chickpeas/garbanzo beans
• 1/2 onion ( medium to large size)
• 1 inch piece of ginger root
• 4 cloves of garlic
• 2-3 green serrano chilies
• cilantro for garnish
• buttermilk or blended yogurt- 1/2 cup
• fresh tomatoes - 3 medium sized or
• 1 small can of tomato sauce
• 1-2 cups water
• 3Tbsps olive oil
• Salt to taste
• 1/4 tsp of red cayenne pepper
• 1/2 tesp of turmeric
• 1/2 tsp of dry coriander powder
• 1/4 tsp of cumin powder
• 1/4 tsp of cinnamon powder

1. Drain the beans from the cans and wash them well. Blend the onion, garlic, ginger and green chilies with small amount of water to form a thick paste. Heat a sauce pan, add oil and add the blended ginger garlic and onion paste and fry on medium heat till the paste is light brown. Add pureed tomatoes to the mix and cook by stirring for another 4-5 minutes. Add half can of tomato sauce and let cook for another 3-4 minutes on low heat. Add the spices and mix them in and cook for 2-3 minutes. Slowly add the yoghurt to this sauce and keep on stirring till the yoghurt completely incorporates in the sauce. Add the chickpeas and mix well. Add water according to desired level of thickness of curry. Let simmer for 10-15 minutes at low heat. Adjust the salt according to taste. Garnish with fresh cilantro and serve with cumin rice or indian bread.

chickpeasgarbanzo beans, onion, ginger root, garlic, green serrano chilies, cilantro, buttermilk, tomatoes, tomato sauce, water, olive oil, salt, red cayenne pepper, tesp, coriander powder, cumin powder, cinnamon powder

Taken from www.epicurious.com/recipes/member/views/chickpeas-in-a-garlic-ginger-sauce-1202775 (may not work)