Chana Masala - cooking recipe

Ingredients

2 None large Spanish onions, coarsely chopped
8 cloves garlic, quartered
2 oz fresh ginger, grated
2 tbsp tomato paste
1/2 cup ghee
2 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
1/2 tsp ground chili powder
1 (28 oz) can chickpeas, drained, rinsed
1/2 cup loosely packed fresh cilantro leaves

Preparation

In a food processor or blender, puree onions, garlic, ginger and tomato paste until smooth.
Heat ghee in a large saucepan over medium heat. Cook onion mixture, stirring, for 5 mins. Add spices and cook, stirring, for 2 mins. Transfer to a 4.5 quart slow cooker along with chickpeas and 1 2/3 cups water. Cook, covered, on high for 2 hours 30 mins. Season to taste.
Serve sprinkled with fresh cilantro.