Vegetarian Splendor Chickpea Curry - cooking recipe

Ingredients
    2 tablespoons olive oil
    1 teaspoon cumin seeds
    3 whole cloves
    1 white onion, halved and thinly sliced
    3 ounces tomato paste
    2 tablespoons curry powder
    1 tablespoon all-purpose flour
    1 tablespoon ground turmeric
    1 teaspoon garlic powder
    1 teaspoon ground ginger
    1 teaspoon dried basil
    1 pinch ground allspice
    1 pinch salt
    3 cups warm water, or as needed
    1 (15 ounce) can garbanzo beans (chickpeas), drained
    1/3 red bell pepper, chopped
    2 cups fresh green beans, trimmed
    1 cup frozen peas
    1 teaspoon rice wine vinegar
    salt and ground black pepper to taste
Preparation
    Heat olive oil in a large pot over medium-high heat. Add cumin seeds and cloves; saute until cumin seeds swell, about 30 seconds. Discard cloves. Add onion to the pot and saute until lightly golden, about 5 minutes.
    Combine tomato paste, curry powder, flour, turmeric, garlic powder, ginger, basil, allspice, and salt together in a bowl. Stir in 1 cup warm water.
    Pour tomato mixture over onion in the pot; stir until combined and thick. Stir in additional water until curry reaches a saucy consistency. Stir in garbanzo beans and bell pepper. Reduce heat and simmer curry, 5 minutes. Add green beans and peas; season with rice wine vinegar, salt, and black pepper. Simmer curry, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Add additional water if curry appears too thick.

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