1 medium green chilli, cut into thirds
1/2 cup fresh coriander leaves
4 large cloves garlic
1 2-inch piece fresh ginger, peeled and coarsely chopped
1 medium red onion, chopped (1-inch)
6 tablespoons mustard oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons chana masala
2 teaspoons garam masala
½ teaspoon ground turmeric
2¼ cups diced tomatoes
¾ teaspoon salt
2 15-ounce cans chickpeas, rinsed
Fresh cilantro for garnish
Pulse coriander leaves, garlic and ginger in a food processor until minced. Add onion; pulse until finely chopped, but not watery.
Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas, chana masala and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.