Chickpea Stew

• 2 tablespoons coconut oil, grape seed oil or ghee
• 1/2 teaspoon mustard seed
• 1/2 teaspoon cumin seed
• 1/2 teaspoon turmeric
• 1/4 teaspoon red chili flakes or to taste
• 1 onion, minced, about 1 cup
• 1/2 teaspoon sea salt
• 2 tablespoons tomato paste
• 1/2 teaspoon ground black pepper, more to taste
• 1/2 teaspoon ground cloves, more to taste
• 2 bay leaves
• 1 teaspoon ground cinnamon (preferably Ceylon cinnamon)
• 3 (14-ounce) cans chickpeas or 2 (16- ounce) bags frozen chickpeas, rinsed and drained
• 3 cups boiling water

1. 1. Heat oil in a large, non-aluminum pot (4 to 6 quarts) over medium heat. Saute mustard seed, cumin, turmeric and chili flakes for 1 minute or until mustard seeds begin to pop. Add onion and sprinkle with salt. Saute for 5 minutes, stirring occasionally until softened but not browned. Add tomato paste and continue cooking for 2 minutes.
2. 2. Add pepper, cloves, bay leaves, cinnamon, chickpeas and water. Simmer uncovered for 15 to 20 minutes. Taste and adjust seasoning.

coconut oil, mustard seed, cumin seed, turmeric, ubc, onion, salt, tomato paste, ground black pepper, ground cloves, bay leaves, ground cinnamon, chickpeas, boiling water

Taken from www.epicurious.com/recipes/member/views/chickpea-stew-52578241 (may not work)