Cinnamon-spice chickpea curry recipe

Ingredients

• 3 x 400g tins of chickpeas, rinsed and drained
• 4 tsp sunflower oil, plus 75ml
• 15 g coriander seeds
• 1 cinnamon stick (7-8cm long)
• 4 dried red chillies
• 8 cloves
• 1 tsp black peppercorns
• 6 dried Indian bay leaves
• 2 tsp cumin seeds
• 1 medium cooking onion, chopped or blended to a smooth paste
• 4 cm root ginger, peeled and roughly chopped
• 1 x 400g tin of peeled plum tomatoes, finely chopped or blended
• 1.75 tsp salt
• 1 tsp medium red chilli powder
• 1 tsp sugar
• 2 handfuls of fresh coriander, finely chopped