CHICKPEA CURRY  with  coconut milk

A south Indian style Chickpea Curry with coconut milk and spices like fennel seed and cardamom. It's so fragrant and so delicious, you might have a hard time stopping yourself from eating it straight out of the pot.

INGREDIENTS

-4 cups cooked chickpeas -1 tsp vegetable oil -1 tsp cumin seeds -2 sprigs curry leaves -1 medium onion (finely diced) -1 tbsp ginger garlic paste -2 medium tomatoes (finely diced) -½ tsp turmeric -1 tsp paprika -½ tsp cayenne -1 cup coconut milk -¼ cup cilantro (chopped) -Salt to taste For masala powder or spice mix: -1 tsp cumin seeds -1 tbsp coriander seeds -1 tsp fennel seeds -½ tsp methi seeds -2 pods green cardamom -½ inch cinnamon stick

- Powder masala ingredients. - Heat oil. Add cumin seeds followed by onions, curry leaves and ginger garlic paste. Sprinkle salt and saute until onions turn translucent. - Add the tomatoes, paprika, cayenne, turmeric, and the spice mix. Cook over medium heat, stirring frequently.

– Add the chickpeas and salt. Add 1½ cups of water. – Bring curry to a boil, turn down the heat, and simmer for another 10 minutes. Add coconut milk and warm through. – Check salt and add more if needed. Garnish with leafy cilantro.

Serve hot with Jeera Rice.

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