* 2 tablespoons vegetable oil
* 2 onions, minced
* 2 cloves garlic, minced
* 2 teaspoons fresh ginger root, finely chopped
* 6 whole cloves (I used 1.5tsp of ground clove instead)
* 2 (2 inch) sticks cinnamon, crushed (I used 2tsp ground cinnamon instead)
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon cayenne pepper
* 1 teaspoon ground turmeric
* 2 (15 ounce) cans chickpeas
* 1 small can tomato paste
* 1/2 cup coconut milk
* 1 cup chopped fresh cilantro
Heat oil in a large frying pan or pot over medium heat, and fry onions until tender.
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.
Mix in chickpeas and their liquid.
Combine tomato paste and coconut milk in a bowl and add to pot.
Cook on medium-high heat, stirring til mixed. Put a lid on it and let it simmer for as long as you want. The longer, the better. Make sure to stir it regularly.
Stir in cilantro just before serving, reserving 1 tablespoon for garnish. I served this also with coconut chutney, toasted coconut, and sesame seeds.
Eat with rice or naan.