Curried Chickpeas with Cilantro and Scallions

This hearty, flavor-packed chickpea curry was inspired by a recipe in “Vegetarian India” by Madhur Jaffrey. A puree of aromatics and spices provide a flavorful base for cooking the chickpeas. But to keep the herbal notes bright and fresh, we add a cilantro-scallion puree only after the chickpeas are fully cooked and have rested for about 10 minutes. The consistency of the curry is best immediately after the herb puree and lime juice have been stirred in; it thickens upon standing and cooling, but it can be thinned with a little water. Serve the curry dolloped with yogurt as a side dish, or offer it as a light vegetarian main along with basmati rice or warmed naan.