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1
Soak the chickpeas for 6-8 hours in water.
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2
When they become plump, rinse well, then boil in a pot filled with fresh water until tender.
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3
Turn off heat once they can be pierced through easily with a skewer, then drain.
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4
Save the drained water to use later.
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5
Mince the onion and garlic.
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6
Grate the ginger.
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7
Open the can of whole tomatoes.
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8
If using whole spices, crush and grind the spices at this stage.
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9
Heat the olive oil (I used butter) in a sauce pan, add the ginger and cinnamon (I used 1 teaspoon cinnamon powder) and lightly saute to bring out the fragrance.
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10
Add the onion, then slowly saute on low heat until translucent, just up to the point where they become browned.
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11
Remove the cinnamon stick.
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12
Add the chickpeas, mix with the onion, then add about 100 g of the can of whole tomatoes (including the juice).
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13
Crush the tomatoes, then simmer on medium heat while stirring.
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14
If the water cooks off, add some of the boiled water from the chickpeas from Step 1.
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15
Skim off the scum from the top, season with salt and pepper, add the curry powder and other spices, then simmer for about 30 minutes.
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16
Adjust the spice with pepper.
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17
When the chickpeas can be crushed with chopsticks, and the onions have almost lost their shape, it is ready.
