Ingredients

1 yellow onion, chopped

4 garlic cloves, minced

1 tablespoon ground cumin

2 teaspoons ground coriander

2 teaspoons cinnamon

2 teaspoons ground turmeric

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon cayenne pepper

1/4 teaspoon coarse ground black pepper

2 cups vegetable stock

2 - 15 ounce cans chickpeas, drained and rinsed

14.5 ounce can diced tomatoes, not drained

1/2 cup chopped cilantro

Instructions

1. Heat dutch oven on medium and add onions and cook for 5-6 minutes until the onions are translucent, stirring occasionally. You may need to add a tablespoon or so of water to prevent sticking.

2. Stir in garlic, cumin, coriander, cinnamon, turmeric, ginger, cloves, cayenne pepper, and black pepper. Cook for 30 seconds.

3. Add vegetable stock, chickpeas, and tomatoes, stir well, and bring to a simmer.

4. Lower heat to medium-low and cook for 30 minutes stirring occasionally.

5. Stir in cilantro and serve as is or over brown rice.