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.