IsaChandra's Chana Masala

Note: This recipe is entirely stolen from Post Punk Kitchen. I know this probably goes against whatever unwritten recipe blog code of conduct there is, but this is a recipe that is so amazing it's worth repeating many many times. It is so easy to make and so flavorful it's possible you could want to eat nothing else.

Spice blend:
1.5 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground tumeric
1 teaspoon salt
1/2 teaspoon fennel seeds, chopped (better yet, ground, if you are lucky enough to find it, otherwise try putting it in a bag and smashing with a rolling pin)
1/2 teaspoon cardomom
1/4 teaspoon cinnamon
1/4 teaspoon ground cayenne
1/8 teaspoon ground cloves

For everything else:
1 tablespoon coconut oil
1 large onion, chopped
2 jalapenos, deseeded and chopped
5 cloves garlic, minced
1 heaping tablespoon minced fresh ginger
1/4 cup finely chopped fresh cilantro
3 lbs tomatoes, diced
3 1/2 cups cooked chickpeas (this is about 1.5 cups dried for me, equivalent to 2 cans)
1 teaspoon maple syrup (or honey)
1 teaspoon tamarind concentrate (or 1 lime)

First sauté the onion in the coconut oil for about 10 minutes. Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).

Add the tomatoes and mix well. Then chickpeas and syrup/honey/sugar source of your liking. Let cook on low heat for 20 minutes.. Or however long you can wait!! Add lime juice or tamarind concentrate. Serve with rice (and more cilantro)!