Hot and Bold Chickpea Curry

(Sanja is away with the camera, so I don't have picture evidence of this beautiful thing)

This is a strongly tomato-flavoured, chunky masala, with lots of heat and sweetness as well. I'm experimenting with new spices these days; my collection is up to 15!!

Masala:

1 TBS kalonji
1 TBS cumin seed

1/2 TBS turmeric
1-2 TBS garam masala (I added aniseed and black cardamom to mine and it elevated the flavour from pleasant to intoxicating)

Other stuff:

1/2 cup oil
2 med onions (chopped finely)
1 head garlic (crushed)
1 tin whole tomatoes (crushed by fist...FUN)
3 dried cayenne peppers (optional)
1 tin cooked chickpeas
2 TBS demerrara sugar
some frozen peas
1 small bunch cilantro
some kasuri methi (I used about a tablespoon, but I am a novice)

INSTRUCTIONS:

Dry-roast the cumin and kalonji for a bit, until you can smell them, then cool and grind. Set aside. Fry onions for 5-10 min, stirring frequently, until they are light brown (if you have the patience, wait longer and get them really brown...but I never do). Add the crushed garlic and fry for another 3 minutes or so. Add cumin and kalonji powder and fry for a minute. Dump in the tomatoes, garam masala, turmeric, dark sugar and some salt (don't overdo, you can correct later). Crack in the dried cayennes and stir frequently while the tomato water boils off and you get a thick goop. Add drained chickpeas and 1/4 cup frozen peas or so. Sprinkle the dried methi leaf on top, then stir in the cilantro. Serve with rice or chapatti. This is a lip-smacking dish.