Rushin' Chickpea Curry!

• 1 12 tablespoons extra virgin olive oil
• 1 teaspoon hot chili oil (optional)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 12 tomatoes, chopped
• 12 teaspoon ground turmeric
• 12 teaspoon ground cumin
• 12 teaspoon ground coriander
• 13 teaspoon cayenne pepper (more or lest to your preference)
• 12 teaspoon paprika
• 12 teaspoon black pepper
• 12 teaspoon sambhar powder
• 1 can chickpeas, with liquid reserved (i.e. do not drain)
• 12 jalapeno, chopped (remove seeds if you wish)
• 34 cup water
• 2 tablespoons cream

1. Heat oils in a saucepan or any pan with a lid over medium heat, and fry onion for 3 minutes.
2. Add garlic, and continuing frying for 3 more minutes.
3. Add tomatoes to the pan, and cook for 2 minutes.
4. Add turmeric, cumin, coriander, cayenne, paprika and black pepper to the pan, and continue heating for 3 more minutes.
5. Add sambal powder, and mix through.
6. Add 1 can chickpeas with liquid to the pan, and at the same time add the jalapeno.
7. Stir a few times to combine everything, bring to a heavy simmer, and then cover to cook for about 8 minutes.
8. Remove lid, and add water and cream to the pan and mix through.
9. Leave the lid off, and cook for about 5 more minutes to allow it to heat through and"meld".
10. Remove from heat, and let sit for a minute or two to allow the"sauce" to thicken ever so slightly.
11. Serve.
12. This is great with flatbreads!
13. Enjoy!

extra virgin olive oil, hot chili oil, onion, garlic, tomatoes, ground turmeric, ground cumin, ground coriander, cayenne pepper, paprika, black pepper, sambhar powder, chickpeas, jalapeno, water, cream

Taken from www.food.com/recipe/rushin-chickpea-curry-89588 (may not work)