• 1/4 cup oil (olive oil, vegetable oil or coconut oil would all work)
  • 5 whole cloves or 3/4 tsp ground cloves
  • 1 bay leaf
  • 1 stick cinnamon or 1/2 tsp ground cinnamon
  • 3 seeds green cardamom, can substitute with 1/2 tsp ground all spice
  • 1 large onion, diced
  • 1 tsp salt or more to taste
  • 2 tbsp ginger, minced
  • 4 cloves garlic, minced
  • 1 jalapeno, diced
  • 1 tsp ground turmeric
  • 1/2 tsp cumin
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 14.5 ounce can diced tomatoes
  • 13.5 ounce can coconut milk
  • 1/2 cup water, or more if needed
  • 15 ounce can chick peas
  • 1/4 cup cilantro
  • lime wedges for serving, if desired


Add oil to a large saute pan and heat over medium high heat. Add in cloves, bay leaf, cinnamon stick and green cardamom. Heat 1-2 minutes or until fragrant. Keep an eye on them so they do not burn.

Add onion and salt and cook over medium heat until golden brown and caramelized, about 5-6 minutes.

Add ginger, garlic and jalapeno and saute for one minute.

Next add in turmeric, cumin, garam masala, curry powder and diced tomato. Cook tomatoes down to a thick paste over medium heat, about 15 minutes.

Add water, coconut milk, chick peas. Bring to a boil then simmer for 5 minutes.

Take off of the heat and add in the fresh cilantro. Serve immediately with lime wedges if desired.