Chickpea Curry

  1. Fry cloves, cardamom, cinnamon in hot oil for one minute, then add garlic and chopped onions and sauté well.
  2. Stir in the tomato puree, chopped tomatoes and season with coriander, turmeric, chili and salt to taste. Let everything fry for a few minutes.
  3. Now mix in the cashew paste to create a creamy texture and add the chickpeas. Let it again cook for a few minutes.
  4. Add the vegetable stock, stir well and turn up the heat so the dish can thicken. Once the consistency is thick, serve with a bowl of rice.