In large frying pan heat enough oil of your choice to cover the bottom
Gently let caraway get hot and pop (lid might be helpful), but never let them burn
Garlic, onion and ginger into tmx and chop at 6 for 5sec
Add oil to tmx and program heat "varoma" for 3min at speed 1
Scrape down sides
Add cinnamon, turmeric, curry powder
Heat "varoma" for 4min at speed 1
Add cayenne or other spicy herb like chili or hot pepper and coriander
Blend for 3sec at speed 2.5
Add tomatoes, salt and sugar
Blend at 5 for 5sec and heat "varoma" 2min speed 1.5
Drain chickpeas (and keep the liquid - you have chickpea brine now! Which you can use e.g. for yummy chocolate chip cookies)
https://cookpad.com/us/recipes/444580-vedgedouts-chocolate-chip-cookies
Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!)
Add chickpeas to frying pan
Mix well together and heat up to lower medium
Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan
Cover and let simmer until consistency is to your preference
While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect!
Served with rice this is a lovely main dish
Chop fresh cilantro and add to dish, stir, serve
