A delightful and aromatic chickpea curry, perfect for a hearty meal.
Soak the chickpeas in water overnight, then rinse and cook them in fresh water until tender.
Using canned chickpeas can save time if you're in a hurry.
Drain the chickpeas, reserving the cooking liquid.
Keep the cooking liquid as it adds flavor to the curry.
Heat the oil in a frying pan and sauté the onion until golden brown.
Cook the onion on medium heat to avoid burning.
Add the cinnamon stick and cloves to the pan and cook for a few seconds until aromatic.
Toasting the spices releases their essential oils, enhancing the flavor.
Stir in the garlic, ginger, chili, and ground coriander, cooking for 5 minutes while stirring.
Adjust the chili quantity based on your spice preference.
Add the canned tomatoes with their juice and cook until the liquid is absorbed.
Crush the tomatoes slightly for a smoother sauce.
Mix in the chickpeas and cook for 5 minutes.
Ensure the chickpeas are evenly coated with the spices.
Pour in the reserved cooking liquid and simmer for 25 minutes or until the liquid reduces.
Stir occasionally to prevent sticking.
Sprinkle garam masala and chopped cilantro over the curry before serving.
Add the garam masala at the end to retain its aroma.
Serve the curry hot with rice or bread, or enjoy it cold as a salad topping.
Pair with a side of yogurt for a cooling contrast.
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