Mango Curry Chickpeas


  • 3/4 cup chopped red onion heaped
  • 1 inch knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • ¼ teaspoon cumin seed
  • 1 bay leaf
  • 3 cloves
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper
  • ¼ teaspoon or more cayenne
  • 1¼ cups canned or culinary coconut milk
  • 3/4 cup ripe mango pulp or puree unsweetened or lightly sweetened canned
    ½ teaspoon or more salt depends on if the chickpeas are salted
  • 1.5 cups cooked chickpeas drained if canned
  • 1 tsp apple cider vinegar optional
  • Generous dash of cayenne Garam Masala, chopped cilantro, for garnish

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