INGREDIENTS

one 12-ounce can garbanzo beans (chickpeas), drained

2 smallish potatoes, chopped into 2-cm dice

one medium onion, chopped

6 ounces tomatoes (I used a scant cup of Muir Glen Fire Roasted Crushed Tomatoes)

2-inch piece of ginger, peeled and chopped

4 cloves garlic, peeled and chopped

3-4 hot green chilis (birds eye or serano/or one jalapeno  - just use in moderation if you don't want too much heat), finely chopped

1 ounce cilantro

1 T ground coriander

2 t ground cumin

5 whole cardamom pods 

½ t turmeric

1 T canola oil

1 cinnamon stick

2 bay leaves

METHOD

Drain chickpeas in a collander.

Add the tomatoes, ginger, garlic, chilies, cilantro, coriander, cumin, turmeric, ½ t salt and ¼ cup water to a blender and blend until smooth.

Add the oil to a medium, lidded saucepan and heat over a medium-high flame. When the oil is hot, add the cinnamon stick, bay leaves and cardamom pods. Then add the onions and potatoes. Saute for about 5 minutes.

Add sauce from blender and stir. Reduce heat to low and cover. Cook 5-6 minutes, stirring a few times during cooking time. Add about ½ cup of water to the blender to wash down remaining sauce and reserve.

Add to the pot the drained chickpeas, water from the blender and a pinch of salt. Stir and bring to a simmer, increasing flame as needed. When it simmers, cover and reduce heat, cooking gently for about 20 minutes, stirring occasionally. Taste for seasoning and serve.