Chick Pea Masala With Star Anise

• 1- 15 oz can chickpeas
• 2 - black cardamom pods
• 1/3 - 1/2 cups cooking oil (must cover base of pan)
• 1 1/2 cups chopped onion (one med large)
• 2 TBSP chopped garlic (6 med cloves)
• 1 - 5oz can tomato paste
• 6 fresh or dried dates, pitted and chopped
• 1 TBSP + 1 TSP ground cumin
• 2 tsp salt or if chickpeas are salted, 1 tsp
• 1 tsp ground cayenne pepper
• 1 tsp black pepper
• 2 whole star anise
• 1/3+ cup water
• 2 bunches Spinach (optional)

1. Drain chickpeas and set aside. With a knife, lightly crack the cardamom pods. With your fingers, peel back the shell to release the black seeds and collect them in a small bowl. Discard the shells. Toast the cardamom seeds, star of anise and cumin seeds in dry pan until the fragrance releases. With a rolling pin or a mortar and pestle, crush the toasted seeds. Set aside.
2. Heat oil in a medium pot on medium high for 45 seconds. Add onion and saute for 6 - 7 minutes or until browned. Stir in garlic and saute for 1 minute or until browned. Add cumin, salt, cayenne, black pepper, star anise and cardamom seeds and saute for 2 minutes or until the paste releases the oils from the fragrant spices. Reduce the heat to medium and stir in tomato paste, dates, and water. Stir in chickpeas and spinach (if using) and heat for 3 - 4 minutes until masala is well mixed with chickpeas. Turn off heat and serve immediately.
3. Serve with basamati rice and naan bread.

chickpeas, pods, cooking oil, onion, garlic, tomato paste, dates, salt, ground cayenne pepper, black pepper, star anise, bunches spinach

Taken from www.epicurious.com/recipes/member/views/chick-pea-masala-with-star-anise-52389941 (may not work)