Chickpea Curry with Whole Spices
A Year in a Vegetarian Kitchen, Jack Bishop
2 tablespoons canola oil
1 cinnamon stick, about 4 inches long
1 bay leaf
10 whole black peppercorns 1/2 teaspoon coriander seeds (optional)
1 medium onion, minced
1 (14.5-ounce) can diced tomatoes, drained
3 medium garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 teaspoon ground cumin
1 teaspoon turmeric
3 (15-ounce) cans chickpeas, rinsed and drained
1 1/2 cups water
2 tablespoons minced fresh cilantro leaves
Heat the oil in a large saute pan over medium-high heat until shimmering. Add the cinnamon stick, bay leaf, peppercorns, and coriander seeds, if using, and cook until fragrant, about 30 seconds. Add the onion and cook until it starts to brown, about 4 minutes.
Add the tomatoes, garlic, ginger, cumin, and turmeric and simmer until the tomato juice evaporates and the mixture looks dry and begins to sizzle, 3 to 4 minutes.
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 5 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 in an airtight container for several days. Warm over low heat to serve.