Channa Masala (Chickpea Curry)

2 tomatoes, diced

1 onion, chopped

1 (1 inch) piece fresh ginger, peeled and roughly chopped

1 tablespoon rice flour

1 tablespoon olive oil

1 teaspoon cumin seeds

2 (15 ounce) cans garbanzo beans, rinsed and drained

1 teaspoon curry powder

1 teaspoon salt

1 teaspoon chopped fresh cilantro

Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.

Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.