2 cups chick peas, canned
1 tbsp. oil
2 each whole spices cinnamon sticks, cardamom pods, peppercorns, cloves and star anise}
¼ cup ground OR crushed tomatoes, canned (unsalted)
1 ½ tbsp. Madras Masala
1 cup water
1 tsp. sugar
½ tsp. sea salt, OR salt to taste
2 tbsp. cilantro, finely chopped, to garnish (optional)
½ tsp. Garam Masala, to garnish (optional)
Rinse chickpeas and drain. Set aside. In a medium-sized pan, heat oil on medium-high heat. Add whole spices (cardamom pods, cinnamon, cloves and star anise). Fry for one minute taking care not to burn.
Add ground tomatoes and cook for one minute. Stir in Madras Masala to make a paste and fry for a couple of minutes. Stir in cooked chickpeas and add water to make a thick sauce. Add sugar and salt to taste.
Cover and simmer for 5 minutes.
Serve in a serving dish and garnish with Garam Masala and cilantro. Serve with basmati rice or flatbread and salad to make a healthy, well-balanced meal.