Chickpeas, Garbanzo Beans, Choley...Call it Whatever!

Legumes are the best. Really, you don't need to be a vegetarian to enjoy their healthful and tasty benefits. Chickpeas (that's my name of choice) are one of my favorites!

Here is a simple and satisfying recipe that can be served with naan or flatbread and some yogurt.

What you need:
1 Can of Diced Tomatoes
1 Can of Chickpeas Drained and Rinsed (you don't need that extra sodium)
1 1/2 Yellow Onions
1 Jalapeno (partially seeded to your spice preference)
4 Cloves of Garlic
Cumin
Garam Masala
1 Bay Leaf
Grapeseed Oil
Immersion Blender (a gadget worth getting!)

1. In the food processor attachment of your blender, add the slightly seeded jalapeno and garlic cloves. Blend to small pieces or paste depending on what it will let you achieve.

2. Dice your onions and heat up your pan to medium. Once the temperature is reached, add about a tablespoon of grapeseed oil and wait until it shimmers. 

3. Once your onions are golden, add the garlic mixture and cook for 1 minute. Then add your garam masala and cumin to coat the surface. Mix that around until fragrant (no longer, because you'll burn it).

4. Add the can of diced tomatoes and the bay leaf. Cover and cook on low for 20 minutes. If the mixture begins to stick, add some water/stock.

5. Set aside the bay leaf and blend with the immersion blender. You can still leave it a little chunky.

6. Add the chickpeas and bay leaf and cook for another 10 - 15 minutes. During this step you want the chickpeas to absorb the flavor. So depending on how much water you added previously, you may need to add more or put in a dollop of tomato paste.

7. Remove bay leaf and serve with naan or yogurt!