Chickpea Curry

1 tbsp vegetable oil
2 cups onion, minced
4 cloves garlic, minced
2 teaspoons fresh ginger root, grated
6 whole cloves or allspice pods
2 sticks cinnamon, crushed, or 1 tsp powdered
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 cans garbanzo beans (chickpeas)-- my cans are 550 grams each (290 grams drained)
1 cup chopped fresh cilantro

In a wok or large pan, sautee the onion in the oil until soft.

Add in the rest of the ingredients aside from chickpeas and cilantro. Sautee another two minutes.

Add in chick peas along with the liquid from ONE of the cans, and simmer for 10 minutes

Just before serving, mix in cilantro.

Makes four 1-cup servings.

Suggestion: serve with 1/2 cup brown rice and 1/4 cup plain yogurt (not included in nutrition facts).

Number of Servings: 4

Recipe submitted by SparkPeople user YIYEHTOV.