Chickpea And Aritichoke 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
• 2 tablespoons canola oil
• 1 teaspoon cumin seed
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 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
• Kosher salt
• 1/2 cup water
• Chopped fresh cilantro, for garnish

1. Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
2. Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. 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.
3. Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro

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

Taken from www.epicurious.com/recipes/member/views/chickpea-and-aritichoke-masala-50126772 (may not work)