Curried Chickpeas With Cilantro

• 2 tablespoons olive oil (may substitute coconut oil, or any vegetable oil)
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1/8 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons brown mustard seeds
• 1/2 cup fresh cilantro, chopped
• 4 tablespoons water
• 4 cups chickpeas, cooked (2-15.5 oz. cans)

1. If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
2. In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
3. When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
4. Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
5. Serve over brown rice.

olive oil, onion, garlic, ground cayenne pepper, ground cardamom, ground cumin, ground coriander, curry powder, ground turmeric, brown mustard seeds, fresh cilantro, water, chickpeas

Taken from www.food.com/recipe/curried-chickpeas-with-cilantro-188358 (may not work)