Channa Masala (chickpea Curry)
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Instructions
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.
