This is a riff on a traditional South Asian curry.  You can use canned chickpeas or make your own from scratch.  Serve this curry with rice and drizzle with yogurt.

Heat 1 T. high-heat oil in a small skillet and blister 3-4 shishito peppers on all sides.  Remove the stems.

Dice 1 large or 2 small onions.  Saute in a large skillet in 2 T. coconut oil on low heat for 8-10 minutes, until the onions begin to brown.

In a small food processor, combine 4-6 peeled garlic cloves, 1/2 of a jalapeno pepper (seeds removed), the blistered shishitos, and 2 T. minced fresh ginger.  Puree into a paste.

Shuck 2 ears of corn and cut the kernels off the cobs.

Remove the leaves from 1 bunch of basil to make 1 C. loose packed.

Add the spice paste to the onions and cook another 5 minutes, then add 1 T. each Cumin powder and Turmeric powder, and 1 t. coriander powder.  Saute for a few minutes until the onions are well coated with the spices.

Core and dice 1 lb. of ripe tomatoes.  Raise the heat and add to the onions.  When the tomatoes begin to boil, add 1 1/2 C. cooked chickpeas and 1 C. water or cooking liquid.  Bring to a boil and simmer for 10 minutes or until the sauce thickens.  Add the corn and basil and cook for another 2 minutes.  Season with salt and pepper.