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1
Film the olive oil in the bottom of a large saucepan (preferably non-stick, original recipe called for a dutch oven), and place pan over medium-low heat.
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2
Add the garlic, while stirring, and the cumin seeds.
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3
Add more oil if necessary.
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4
Stir until fragrant and brown (the cumin seeds may pop).
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5
Add the ground coriander, ginger, garam masala, and cardamom pods, stirring constantly until fragrant and toasty (probably about 30 seconds).
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6
Add 1/4 cup water, and stir/scrape the bottom of the pan to keep the browned bits from burning to the bottom.
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7
Cook until the water has evaporated away completely.
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8
Add the canned tomatoes/juice from canned tomatoes, and salt (if desired).
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9
Stir well to mix.
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10
Raise the heat to medium/medium-high to bring to a boil.
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11
Once boiling, reduce heat to low, add cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces and begins to thicken a bit.
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12
Taste and adjust seasonings as necessary.
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13
Add chickpeas, stirring well, and cook over low heat for about five minutes.
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14
Add 2 tablespoons water, and cook for another five minutes.
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15
Add another 2 tablespoons water, and cook until entirely absorbed (a few more minutes).
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16
This helps concentrate the flavors in the sauce and makes the chickpeas more tender.
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17
Taste, and adjust seasonings as desired.
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18
Stir in yogurt and serve over brown rice (can omit the rice if desired).
