Gugni (Or Curried Chickpeas)

• 2 tablespoons vegetable oil;
• 2 bay leaves;
• 1/2 stick cinnamon;
• 4 cardamom pods (bite them to get the seeds out);
• 3/4 teaspoon turmeric;
• 1 1/2 teaspoon cumin;
• 1 medium size can chopped tomatoes;
• 1 1/2 teaspoons cider vinegar;
• 1 very large or 2 smaller cans of chickpeas with liquid;
• 1/2 diced onion;
• 1" piece of fresh ginger;
• 1/4 cup water if needed;
• 1 teaspoon salt;
• 1 1/2 teaspoons garam masala;
• 1 teaspoon sugar;
• 3 tablespoons grated unsweetened coconut

1. Heat a wok or heavy pot on high and then add the vegetable oil. When it is hot add the cinnamon, bay leaves and cardamon. When the aroma starts to come out but before it sizzles add the onion and cook for a few minutes. Add the turmeric, cumin, tomatoes and stir. Then add the undrained chickpeas . Mix and add the vinegar. Lower the heat, cover and cook for 10 minutes. Then grate the ginger and add to pot along with the salt and garam masala and cover and simmer for about 25 minutes. Check to see if it needs any additional water. Mix. Add the sugar and coconut and simmer for another 5 minutes.

vegetable oil, bay leaves, cinnamon, cardamom pods, turmeric, cumin, tomatoes, cider vinegar, very, onion, ginger, water, salt, garam masala, sugar, coconut

Taken from www.epicurious.com/recipes/member/views/gugni-or-curried-chickpeas-1261114 (may not work)