Chickpea Curry with Whole Spices | Life is a Palindrome

Ingredients

• 2 tbsp. olive oil
• 1 cinnamon stick, about 4 inches long
• 1 bay leaf
• 10 whole black peppercorns
• 1/2 tsp. coriander seeds
• 1 medium onion, minced
• 3 medium garlic cloves, minced
• 1 tbsp. minced ginger root
• 1 tsp. ground cumin
• 1 tsp. ground turmeric
• 1 14.5-ounce can diced tomatoes (or equivalent fresh or frozen)
• 3 15-oz cans chickpeas, rinsed and drained (or about 4-5 cups cooked chickpeas)
• ~1 cup water (or chickpea cooking liquid)
• Salt
• 2 tbsp. fresh cilantro leaves for garnish (optional)
• toasty nuts for garnish (optional)