Chickpea Curry with Yogurt

By charlotteh371

Ingredients

• 2 teaspoons peanut oil
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seed
• 6 cardamom pods
• 2 bay leaves
• 2 (3 inch) cinnamon sticks
• 1 1⁄2 cups chopped onions
• 2 tablespoons minced peeled fresh ginger
• 4 garlic cloves, minced
• 2 teaspoons garam masala
• 1 cup water
• 1 ⁄2 cup chopped plum tomato (about 1 large)
• 1 ⁄2 teaspoon salt
• 2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
• 1 cup plain yogurt
• 1 ⁄2 cup chopped fresh cilantro

Preparation

Step 1

Heat oil in a large nonstick skillet over medium heat.
Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
Add onion, and cook for 2 minutes, stirring frequently.
Add ginger and garlic; cook 30 seconds, stirring constantly.
Stir in garam masala, and cook 10 seconds, stirring constantly.
Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
Cook 5 minutes, stirring occasionally.
Remove from heat; discard cinnamon sticks and bay leaves.
Stir in yogurt and cilantro.