Step 1

If serving with rice or naan, start it before making the curry. Recipes are linked in the ingredients section above.

Step 2

Heat oil in a large pot or large rimmed skillet over medium heat. Once hot, add the onion and sauté until beginning to soften, about 2-3 minutes. Add the red bell pepper and sauté for 3-4 minutes, stirring occasionally, until softened.

Step 3

Add the garlic, ginger, and cumin seeds (and more oil, if needed) and sauté for 1 minute, until fragrant.

Step 4

Add the chopped tomatoes, and cook for 5-7 minutes until they begin to break down. Then add the tomato paste, red pepper flakes, coriander, cinnamon, and cloves, and cook for 1 minute, until fragrant.

Step 5

Add the drained chickpeas, vegetable broth, salt, vinegar, and coconut sugar (or maple syrup) and stir. Bring to a simmer over medium-high heat. Once simmering, cover, reduce heat to low, and cook for 20-25 minutes to thicken and allow the chickpeas to soak up the flavors.

Step 6

Remove the lid, increase the heat, and continue cooking for 5-10 minutes, until thick and saucy. Taste and adjust, as needed, adding more vinegar for acidity, coconut sugar for sweetness, or salt for overall flavor. Optionally, stir in baby spinach and cook until wilted.

Step 7

Enjoy with rice (or other grains) and/or naan and garnish with coconut yogurt and fresh cilantro (all optional).

Step 8

Store leftovers in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop, adding a little water if needed, until warm.