chana masala

olive oil
1 onion chopped
2 cloves garlic minced
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp ground ginger
1 tsp garam masala
3 cardamom pods, lightly crushed
1 28-ounce can whole peeled tomatoes
salt
handful cilantro leaves chopped
pinch of cayenne, or to taste
4 cups chickpeas
6-8 Tbs plain yogurt
lemon wedges and cilantro for serving

cook the onion in olive oil over medium heat, in a large ban until well done, even charred. reduce to low and add the garlic and spices. stir for a minute and then add 1/4 cup water. stir up all the bits stuck to the pan. allow tha water to cook out, then add the juice from the tomatoes, and the tomatoes themselves, breaking them apart with your hands as they are added. bring it to a boil and then reduce to a simmer, adding the cilantro and cayenne. allow the sauce to thicken a bit, then add the chickpeas. cook for 5 mins, then add 2 tbs water and cook until the water is absorbed. repeat this several times. stir in the yogurt (don't skip this), and serve (over rice) with lemon wedges and cilantro.