INGREDIENTS
2 cups
chickpeas soaked overnight
3 cloves
garlic, minced
1
large onion, minced
1
red bell pepper, minced
2 14 ounce cans
of diced tomatoes
1
-inch piece ginger, minced
1 14 ounce can
of coconut milk
1/2 tsp
cayenne pepper
1 tsp
coriander powder
1/2 tsp
turmeric
1/2 tsp
ground cardamom
1/4 tsp
ground cloves
1 tbsp
vegetable oil
1 tsp
garam masala
1 1/2 tsp
mustard seeds
1/2 tsp
salt