Chickpea Curry with Whole Spices

*From A Year in a Vegetarian Kitchen by Jack Bishop*

2 Tbsp. olive oil

1 cinnamon stick

1 bay leaf

2 tsp. freshly ground black pepper

1 medium onion, minced

1 14.5 oz. can diced tomatoes

3 medium garlic cloves, minced

1 Tbsp. gingerroot

1 tsp. ground cumin

1 tsp. ground turmeric

3 14 oz cans chickpeas, rinsed and drained

1 c. water

2 Tbsp. minced fresh cilantro leaves

Kosher salt to taste

1. Heat the oil in a large saute pan over medium-high head until shimmering. Add the cinnamon stick, bay leaf, and pepper and cook until fragrant, about 1 minute. Add the onion and cook until it starts to brown, about 5 minutes.

2. Add the tomatoes, garlic, ginger, cumin and turmeric and simmer until the tomato juice evaporates and the mixture looks dry and begins to sizzle, about ten minutes.

3. Stir in the chickpeas and water and bring to a boil. Reduce the heat and simmer briskly until the sauce thickens slightly and the flavors are blended, about twenty minutes. Add the cilantro and salt to taste. Pick out and discard the cinnamon stick and bay leaf before serving. The stew can be refrigerated for several days. Warm over low heat to serve.

I will be serving this over jasmine rice.