Chickpea Curry

Another great vegan recipe from SpiceTheWorld

Serves 4-6 (Estimated) Rating 5 (1-5)

Prep Time 10 Minutes Cooking Time 30 Minutes

Vegan safe Vegetarian

1 medium onion chopped finely
11/2 tablespoons oil
3 cloves garlic chopped
4cm stick cinnamon
6 cloves crushed
4 cardamom pods crushed
3 teaspoons curry powder
3 tablespoons tomato paste
1kg chick peas
1 bunch coriander leaves de-stemmed and chopped
Fry the onions in oil at medium-high heat until golden and translucent.
Add garlic fry for a minute.
Add cinnamon cloves and cardamom fry for a minute.
Now add the curry powder to the onions fry for a minute or two.
As the mixture begins to stick add the tomato paste to make it more pliable.
Keep on frying for about 5 minutes stirring fairly constantly.
Once this is ready add the chickpeas including the water from the tin.
Stir to mix heat until it boils then cover and lower the heat to medium-low.
Cook for 15 minutes take off heat and stir in coriander leaves.