Black Chickpeas Curry

Directions

• Preparation
• If canned Black Chickpeas cannot be found, soak 1/2 cup dry black chickpeas in 2 cups of water overnight.
• Next day morning, drain water and cook soaked chickpeas in 3 cups of water for 30 mins or till chickpeas turn soft.
• Keep cooked chickpeas aside. Do not drain cooked water, will use it in curry.
• Process
• In a large sauce pan, add oil. When oil is hot add cumin seeds, cinnamon stick, cardamom pods, cloves, bay leaf and saute for a 5 secs.
• Add finely chopped onion and fry till onions turn translucent. Add ginger, garlic paste and saute till raw smell of ginger and garlic is gone.
• Blend Roma tomatoes to smooth paste and add to the sauce pan. Mix everything once and cook on medium flame till oil separates ( or till onion-tomato mixture becomes thick ).
• Add in salt, red chillies powder, garam masala, chole masala and mix together. 
• Add cooked chickpeas, chickpeas cooked water or 1 cup normal water and mix everything well. Check taste and add salt or chillies powder if needed.
• Add 1/4 cup coconut cream if cannot handle spiciness.
• Add finely chopped cilantro and simmer for 20 mins ( add 1/2 cup more water if needed ).
• Serve with rice or naan!