Chickpea Curry With Yogurt - cooking recipe

Ingredients

2 teaspoons peanut oil
2 teaspoons cumin seeds
1 teaspoon coriander seed
6 cardamom pods
2 bay leaves
2 (3 inch) cinnamon sticks
1 1/2 cups chopped onions
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
2 teaspoons garam masala
1 cup water
1/2 cup chopped plum tomato (about 1 large)
1/2 teaspoon salt
2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
1 cup plain yogurt
1/2 cup chopped fresh cilantro

Preparation

Heat oil in a large nonstick skillet over medium heat.
Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
Add onion, and cook for 2 minutes, stirring frequently.
Add ginger and garlic; cook 30 seconds, stirring constantly.
Stir in garam masala, and cook 10 seconds, stirring constantly.
Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
Cook 5 minutes, stirring occasionally.
Remove from heat; discard cinnamon sticks and bay leaves.
Stir in yogurt and cilantro.