It's no secret that one of my favorite cuisines is Indian. I love the marriage of spices in every dish. Warm, sweet, spicy; melding together in a creamy sauce smothering vegetables and tofu. Lapping up that sauce onto rice, naan, or roti. Crispy and saucy coming together like long lost lovers. It's almost sensual. This recipe is my basic chickpea curry. Nothing fancy. Just a creamy, smooth sauce and chickpeas. Extra, extra saucy just how I like it!3 cans chickpeas, rinsed1 TB vegetable oil1/2 onion, diced2 TB fresh grated turmeric (or 1 TB dried turmeric)1 TB ginger, grated1 TB garlic, minced2 TB cilantro stems, chopped1 tsp cumin seeds1 tsp coriander seeds1/2 tsp red pepper flakes3 cracked cardamom pods1 can fire diced tomatoes1 can coconut milk1 bay leafVegetable stock or water as neededSalt as neededHeat vegetable oil in small stock pot on medium high heat. Saute onion with a pinch of salt until browned. Add turmeric, ginger, garlic, cilantro stems, cumin, coriander, red pepper flakes, and cardamom pods until fragrant, about 3-4 minutes. Add in tomatoes, coconut milk, and bay leaf. Thin as needed to allow sauce to come to a simmer. Simmer 20-30 minutes. Using an immersion blender, puree sauce until smooth. Salt as needed. Add chickpeas and mix. Garnish with cilantro, serve with roti, naan, or rice. Or in a bathtub! It's that good ;)