Chickpeas in Star Anise and Date Masala

• 3 15-ounce cans chickpeas (or 1 1/2 cups dried chickpeas, soaked overnight and cooked)
• 2 black cardamom pods
• 13 cup neutral cooking oil, like canola
• 1 medium-large Spanish onion, peeled and chopped
• 6 cloves garlic, peeled and minced
• 2 1/2 tablespoons tomato paste
• 9 dried dates, pitted and chopped
• 4 teaspoons ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon ground cayenne, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 2 whole star anise, or 1/3 teaspoon ground

1. Drain the chickpeas and set aside in a nonreactive bowl.
2. With a knife, lightly crack the cardamom pods.
3. Peel the shell to release the seeds and collect them in a small bowl.
4. Discard the shells.
5. With a rolling pin or a mortar and pestle, crush the seeds (you can leave them whole if you dont mind biting into them) and set aside.
6. In a medium pot set over medium-high heat, heat the oil until it begins to shimmer.
7. Add the onions and saute for 8 to 10 minutes, until they have softened and started to brown.
8. Stir in the garlic and saute for a minute or so, until it, too, has softened.
9. Reduce heat to medium and stir in the tomato paste.
10. Add the cardamom and all remaining ingredients and saute for 2 or 3 minutes.
11. Add the chickpeas and 1/2 cup or more of water, enough to make them less than dry.
12. Heat the mixture, stirring occasionally to incorporate the flavors, and keep warm until serving.

chickpeas, black cardamom pods, neutral cooking oil, onion, garlic, tomato paste, dates, ground cumin, kosher salt, ground cayenne, freshly ground black pepper, star anise

Taken from cooking.nytimes.com/recipes/1013330 (may not work)