Ingredients (serves 2 persons)

1 big can of chickpea, about 450g

1/2 tube tomato puree, about 100g

1 medium onion

6 cloves of garlic + same amount of ginger

3 pods green cardamom

5 whole cloves

1/2 tsp. whole cumin seeds

 a pinch of cinnamon powder

1 heaped tsp. College Curries: Jancys Curry

500ml water

Preparation

Chop your onion, garlic and ginger (+ the optinal chili) finely.

Make your wholes spices ready in a separate bowl

Make your other ingredients ready to use

Cooking

1. First of all we gonna make the masala, the curry paste. For that heat up the oil in a medium-sized pot, then set youe stove on small heat and add the whole spices, namely kardamom, cloves and cumin seeds, roasting everything for a few moments. When it starts to smell nicely add onions/garlic/ginger (+ chili). Fry everything on small heat, we do not want to brown anything. Cook for at least 5min in the oil, until the onions are fully translucent.  
   
   
2. When the onions are translucent and the whole kitchen already smells delicious, add your tomato puree and set the heat on medium. Roast the puree, stirring it constantly. If a bit of the puree sticks to the bottom of the pot that's no big deal, just add a little more oil and continue stirring. After a few mintues the consistency of the puree changes, it becomes fluffy and chucky, a good sign. Now add a generous tsp. Jancys Curry by College Curries as well as the cinnomon powder, stir everything up and roast the whole mixture for another 20-30 seconds.
   
   
3. Now add after of the water to your selfmade curry paste and mix everything up, especially the parts that have been sticking to the bottom of the pot, in case they have. Now add the chickpeas and stir again. Add just enough water so the chickpeas are fully covered with liquid. Put your stove on medium heat, cover your pot with a lid and cook your curry for 20 minutes. Don't forget to stir it regulary so nothing burns. If the chickpeas are not covered with liquid anymore just add a little sip of water until they are again. After 20 minutes turn off your stove, take a ladle, crush some chickpeas with it on the side of the pot and stir the crushed chickpeas into the curry. Repeat that process, until the the consistency of the curry sauce is thick and creamy. Put your curry back on the still warm stove, cover it with a lid and let it rest for another 10 minutes.  
   
   
4. Serve the curry with freshly cooked basmati rice, rotis/chapatis (Indian round bread), potatos or just a hearthy piece of regular bread. Who likes can garnish the curry with some chopped fresh coriander and some PANJANS kimchi.

Enjoy your meal!