Chickpea Curry With Yogurt

• 2 teaspoons peanut oil
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seed
• 6 cardamom pods
• 2 bay leaves
• 2 (3 inch) cinnamon sticks
• 1 1/2 cups chopped onions
• 2 tablespoons minced peeled fresh ginger
• 4 garlic cloves, minced
• 2 teaspoons garam masala
• 1 cup water
• 1/2 cup chopped plum tomato (about 1 large)
• 1/2 teaspoon salt
• 2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
• 1 cup plain yogurt
• 1/2 cup chopped fresh cilantro

1. Heat oil in a large nonstick skillet over medium heat.
2. Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
3. Add onion, and cook for 2 minutes, stirring frequently.
4. Add ginger and garlic; cook 30 seconds, stirring constantly.
5. Stir in garam masala, and cook 10 seconds, stirring constantly.
6. Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
7. Cook 5 minutes, stirring occasionally.
8. Remove from heat; discard cinnamon sticks and bay leaves.
9. Stir in yogurt and cilantro.

peanut oil, cumin seeds, coriander seed, cardamom pods, bay leaves, cinnamon sticks, onions, fresh ginger, garlic, garam masala, water, tomato, salt, chickpeas, plain yogurt, fresh cilantro

Taken from www.food.com/recipe/chickpea-curry-with-yogurt-221097 (may not work)