Chickpea Curry with Peas

2 medium onions, chopped

4 cloves garlic, chopped fine

2 tsp. ginger paste

3 TBSP olive oil

1 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp ground coriander

1 tsp garam masala

4-5 cardamom seeds, whole

2 lbs cherry tomatoes

1 tsp salt

2 cans chickpeas, drained

1 cup sweet green peas

Begin by sautéing the chopped onions with 1 tbsp oil, ginger and garlic. Once the onion is translucent, add the rest of the oil, cumin, coriander, cayenne pepper, garam masala, salt. Stir fry for a couple of minutes and then add the tomatoes. Keep frying the tomatoes, covered, until the pop. Liquid should pool out of the tomatoes and they will look a little shriveled. Once the tomatoes are done, take the entire mixture and liquefy in a vitamix or similar device. I used variable speed and then turned it on high for about 1 minute, really pulverized the heck out of it!

Pour the mixture back into your pan, add the cardamom seeds and 2 drained cans of chickpeas. Using a masher of sorts, mash some of the chickpeas but not all of them. Then mix and add the peas. Let the mixture simmer for 5-10 minutes until it thickens a bit.

I served it with couscous and it was absolutely delish!

Serving Size: 12 1/2 cup servings of curry and 1/4 cup serving of couscous