3 cups of cooked chickpeas
2 Tablespoons cooking oil
2 bay leaves
5 whole cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large onions, quartered
1 additional onion, sliced into thin pieces
4 small tomatoes, chopped
6 cloves garlic, peeled
1 inch ginger, peeled
1 teaspoon cumin
1/2 teaspoon ground red pepper
1/4 teaspoon turmeric
2 teaspoons garam masala (China friends, I got mine here on Taobao.)
2 bunches cilantro, chopped finely
salt to taste
Directions and Notes:
1. Combine the two quartered onions, the four tomatoes, garlic, and ginger in a food processor and combine until a fine paste is formed. Set aside.
2. In a large frying pan, heat the 2 Tablespoons of cooking oil over medium heat.
3. Add the bay leaves, cloves, cinnamon, nutmeg, and peppercorns and fry until fragrant, about 30 seconds.
4. Add the remaining sliced onion and cook 2-4 minutes until the onion has softened.
5. Add the paste from the food processor. Stir to combine and simmer for about 5 minutes.
6. Add the cumin, ground red pepper, turmeric, and chickpeas.
7. Salt to taste.
8. Cover the mixture and simmer for about 10 minutes.
9. Remove the cover and use a potato masher to coarsely mash some of the chickpeas.
Recipe heavily adapted from About.com.