Ingredients:

3 – 4 cans chickpeas

5 Tbsp. Oil (peanut or Olive)

2 Bay Leaves

2 small cinnamon sticks

6 Whole cardamom pods

2 medium onions, finely chopped

1 (2inch) piece of fresh ginger, grated to pulp

3 to 4 garlic cloves minced

1 tbsp. ground cumin

1 tbsp. ground coriander

½ cup plain yogurt

5 tbsp. pureed tomatoes

2 ½ tsp garam masala

1 ½ tsp. amchoor

¼ tsp. cayenne

½ cup finely chopped cilantro

Directions:

In a large pot heat oil over medium- high heat, once the oil is hot add bay leaves, cinnamon, and cardamom. Stir and next add in onions and cook for 8 to 9 minutes. Next add ginger and garlic and cook for another minute. Add 1 tablespoon of yogurt one tablespoon at a time till incorporated. Once all the yogurt is added then stir in tomatoes and cook for 2 minutes. Add the chick peas and liquid, one cup of water, garam masala, amchoor, cumin and cayenne. Bring mixture to a boil, reduce heat and then let simmer for about 15 minutes. Lastly garnish with cilantro.

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