Ingredients

• 100 ml coconut oil
• ½ tsp cloves
• ½ tsp whole cardamom
• 1 cinnamon stick
• 2 cloves garlic, chopped
• 200 g onions, chopped
• 200 ml tomato puree
• 100 g chopped tomatoes
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp chili powder
• Salt to taste
• 2 tsp cashew paste
• 400 g soft chickpeas
• 100 ml vegetable stock

Preparation

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.