Instructions

• Peel and finely chop 1 medium onion. Peel and mince 3 cloves garlic. Drain (and optionally rinse) the 28 oz canned chickpeas. Shake the 13.5 oz can of full-fat coconut cream or stir it in the can to recombine solids and liquid before opening.
• Preheat a frying pan or wok over medium heat. Add 1 Tbsp coconut oil and let it heat until shimmering.
• Add the chopped onion to the pan and sauté 3–4 minutes, stirring occasionally, until softened and translucent.
• Add the minced garlic and cook 1–2 minutes, stirring, until fragrant.
• Add the spices and salt: 1 tsp garam masala, 1 tsp turmeric, ½ tsp ground cumin, ¼ tsp ground cloves, ¼ tsp ground coriander, ¼ tsp cinnamon, ¼ tsp ground cardamom, 1 bay leaf, and ½ tsp salt. Stir constantly for 1–2 minutes to bloom the spices and release their aroma.
• Stir in 2 Tbsp tomato paste and cook 1 minute, mixing well to combine with the spices and onions.
• Pour in the 13.5 oz full-fat coconut cream and stir until the sauce is smooth. Bring the mixture to a gentle simmer (avoid a vigorous boil), about 2–3 minutes.
• Add the drained chickpeas, stir to coat them in the sauce, reduce the heat to medium-low, cover, and cook 5 minutes to heat the chickpeas through and let the flavors meld.
• Remove and discard the bay leaf. Taste and adjust seasoning if needed, then serve.