Ingredients

2 tablespoons coconut oil, grape seed oil or ghee

½ teaspoon mustard seed

½ teaspoon cumin seed

½ teaspoon turmeric

¼ teaspoon red chili flakes or to taste

1 onion, minced, about 1 cup

½ teaspoon sea salt

2 tablespoons tomato paste

½ teaspoon ground black pepper, more to taste

½ teaspoon ground cloves, more to taste

2 bay leaves

1 teaspoon ground cinnamon (preferably Ceylon cinnamon)

3 (14-ounce) cans chickpeas or 2 (16- ounce) bags frozen chickpeas, rinsed and drained

3 cups boiling water

Preparation

  1. Heat oil in a large, non-aluminum pot (4 to 6 quarts) over medium heat. Sauté mustard seed, cumin, turmeric and chili flakes for 1 minute or until mustard seeds begin to pop. Add onion and sprinkle with salt. Sauté for 5 minutes, stirring occasionally until softened but not browned. Add tomato paste and continue cooking for 2 minutes.

  2. Add pepper, cloves, bay leaves, cinnamon, chickpeas and water. Simmer uncovered for 15 to 20 minutes. Taste and adjust seasoning.