Chickpea Curry

Heat some oil in a pan. When the oil gets hot, stir in cinnamon, cardamom and pepper corns

As soon as the spices start sizzling, add in the shallots. Fry for 1min on high heat

Then add ginger, garlic and the rest of the spices (turmeric, chili and garam masala). Shallots should be nicely browned

When garlic gets fragrant (30sec), add tomatoes and water. Bring to a boil, then add chickpeas

Cover and cook on low for 15-20min, season with salt and serve over rice or quinoa. Enjoy and be careful not to eat the pepper corns, cinnamon sticks and cardamom pods!