Chickpea Curry

• 2 cinnamon sticks
• 4 pepper corns
• 2 cardamom pods, lightly crushed in a mortar
• 3 shallots, peeled and roughly chopped
• 1 thumb sized piece of ginger root, peeled and finely chopped
• 4 garlic cloves, peeled and crushed
• 1 tsp turmeric powder
• 1 chili flakes
• 1 tsp garam masala
• 500 grams canned chopped tomatoes
• 500 ml water
• 2 can chickpeas, drained (2x400g)

1. Heat some oil in a pan.
2. When the oil gets hot, stir in cinnamon, cardamom and pepper corns
3. As soon as the spices start sizzling, add in the shallots.
4. Fry for 1min on high heat
5. Then add ginger, garlic and the rest of the spices (turmeric, chili and garam masala).
6. Shallots should be nicely browned
7. When garlic gets fragrant (30sec), add tomatoes and water.
8. Bring to a boil, then add chickpeas
9. Cover and cook on low for 15-20min, season with salt and serve over rice or quinoa.
10. Enjoy and be careful not to eat the pepper corns, cinnamon sticks and cardamom pods!

cinnamon sticks, pepper, cardamom pods, shallots, ginger root, garlic, turmeric, chili flakes, garam masala, chickpeas

Taken from cookpad.com/us/recipes/364213-chickpea-curry (may not work)