CHICKPEA CURRY

INGREDIENTS:
2 Tbsp vegetable Oil
2 onions, chopped
1 red bell pepper, chopped
4 tsp garlic, minced (or more)
2 tsp fresh ginger root, grated
6 whole cloves
4 inches cinnamon stick, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Garam Masala
1 tsp ground turmeric
salt to taste
cayenne pepper
—-dash for people sensitive to spicy
—-more – original recipe call for 1 tsp!
2-15 oz cans chickpeas/garbanzo beans, drained
1-15 oz can diced tomatoes
2 sweet potatos/yams/yukons, cubed to approx size of chickpea
Vegetable Broth as needed
couscous or rice
Nan bread

DIRECTIONS:
1. In large pot/frying pan – fry onions & bell peppers over med heat until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
4. Serve over cous cous, rice, whatever.
5. Delicious w/Nan bread
6. Tasted better the next couple of days after the flavors had blended!