1 onion, finely chopped
3 cloves garlic, minced (or more if you like garlic!)
1 inch ginger, minced
2 16 oz cans chickpeas, rinsed
1 can chopped tomatoes, or about 2 fresh roma tomatoes
2 medium potatoes, chopped and boiled until yields to pressure
1TBS ground coriander
5 cardamom pods (squeeze them or slice the tip to open them just a little)
2 tsp cumin
1 tsp turmeric
1 cup soy or rice milk
juice of one lemon, or about 2 TBS
Sautee the onion and garlic until soft. Add spices and sautee until aromatic, add water as needed to prevent burning. Add chickpeas, tomatoes, and potato and sautee until mixed. Cover and cook for about 5 minutes. Mix soy milk with juice of lemon to curdle the milk. Add to the chickpea mixture and reduce heat to simmer. If the curry looks a little watery cook uncovered until desired consistency or thickness. If it has good consistency cook covered for about 10 minutes.
Also, you can add cardamom and cloves to rice to make it more fragrant. If you drink tea you can add cardamom, cloves, and cinamon to make a chai tea.