"kwalitys" chickpeas

2 Tbsp Oil
1 Tbsp Cumin Seeds
1/4 tsp black peppercorns
4 whole cloves
4 green cardamom pods
3 whole dried red chiles
1.5 inch piece ginger root, peeled and minced
4 fresh or 6 frozen curry leaves (optional)
2 red onions, finely chopped (about 2 cups)
3 fresh hot green chiles, sliced
1.5 tsp salt
2 tsp dried mango powder (or juice of one lemon)
2 tsp dried pomegranate powder ( or juice of one lemon)
2 tsp toasted ground cumin seeds
.5 tsp turmeric
1 tsp garam masala
.5 tsp cayenne
.5 tsp ground black pepper
1.5 cups water
3 (19oz) cans chickpeas, drained and rinsed

*Combine the oil, cumin seeds, cloves, cardamom, peppercorns and red chiles on med high heat until seeds start popping
*Add ginger and curry leaves (if using) and cook 30 seconds
*Add onions, green chiles and salt, turn heat to low and caramelize onions slowly, about 15-20 minutes
*Add mango and pomegranate powders (or lemon juice), as well as toasted cumin, turmeric & half the garam masala. Cook 30 seconds
*Stir in the cayenne & black peppers, the water, and all but a half cup of the chickpeas
*Mash the remaining chickpeas and add to the pan with the last of the garam masala. Simmer 10-15 minutes. Adjust seasoning

Number of Servings: 6

Recipe submitted by SparkPeople user EDEROSIER01.