Chickpea Curry with Yogurt

Ingredients

• 2  bay leaves 
• 31 ounce chickpeas rinsed drained canned (garbanzo beans)
• 6  cardamom pods 
• 2 sticks cinnamon (3-inch)
• 1 teaspoon coriander seeds 
• 2 teaspoons cumin seeds 
• 0.5 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh minced peeled
• 2 teaspoons garam masala 
• 4  garlic cloves minced
• 1.5 cups onion chopped
• 2 teaspoons vegetable oil; peanut oil preferred 
• 0.5 cup plum tomatoes chopped ( 1 large)
• 0.5 teaspoon salt 
• 1 cup milk yogurt plain whole
• 1 cup water 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
3. Add onion, and cook for 2 minutes, stirring frequently.
4. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in garam masala, and cook 10 seconds, stirring constantly. Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer. Cook 5 minutes, stirring occasionally.
5. Remove from heat; discard cinnamon sticks and bay leaves. Stir in yogurt and cilantro.