Indian Chickpea Curry

• 1 tablespoon grapeseed oil
• 2 yellow onions, small dice
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek leaves
• 2 teaspoons brown sugar
• 1 teaspoon fresh ginger, minced
• 2 garlic cloves, minced
• 2 teaspoons ground cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 cup canned diced tomato
• 1/2 teaspoon garam masala
• 1 cup vegetable stock
• 2 (398 ml) cans chickpeas, rinsed and drained
• 3 tablespoons fresh coriander (to garnish)
• salt & pepper

1. Heat oil in a large skillet over high heat, add onions and fry until golden.
2. Add sugar, spices, garlic and ginger to skillet, stir to combine and cook 5 minutes.
3. Add tomatoes and vegetable stock, simmer 15 minutes or until slightly thickened.
4. Add chickpeas, simmer another 15 minutes, season with salt, pepper and chopped coriander.
5. Serve hot with rice, naan bread and mango chutney.

grapeseed oil, yellow onions, mustard seeds, fenugreek leaves, brown sugar, fresh ginger, garlic, ground cayenne pepper, ground cumin, ground coriander, turmeric, tomato, garam masala, vegetable stock, chickpeas, fresh coriander, salt

Taken from www.food.com/recipe/indian-chickpea-curry-534533 (may not work)