- 2 tablespoons vegetable oil
- 2 medium onions, minced
- 3 cloves garlic, minced
- 2 (2 inch) pieces cinnamon sticks, broken in half
- 6 whole cloves
- 2 teaspoons finely minced fresh ginger root
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 2 (16 ounce) cans chickpeas, drained
- 1 (14.5 ounce) can diced tomatoes including juice
- 3/4 cup chopped fresh cilantro
- salt
- Heat oil in a Dutch oven over low heat while preparing onions and garlic.
- Increase heat to medium and add onions; cook until tender, about 4 minutes. Stir in garlic and cook for about 1 minute. Stir in cinnamon sticks, cloves, ginger, cumin, turmeric and cayenne pepper; cook until fragrant, stirring constantly for about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat, cover and simmer for 10 minutes to blend flavors. Remove cinnamon sticks and stir in cilantro. Season with salt to taste.