• 3 tablespoons sunflower oil
• 2 Black Cardamom Pod 
• 2 Green Cardamom Pod 
• 4 Cloves 
• 1 Cassia Stick Cinnamon 
• 2 Turkish Bay Leaf 
• 1 teaspoon Cumin Seed 
• 2 large onions, grated or blitzed to a paste in a food processor
• 3 garlic cloves, finely chopped
• 2.5cm (1 inch) piece of fresh root ginger, peeled and finely chopped
• 2 tomatoes, grated
• 200ml (1/3 pint) water
• 1-1/2 teaspoons Kosher Salt Diamond Crystal 
• 1 teaspoon ground Turmeric 
• 1 teaspoon chilli powder, plus extra to garnish (see Notes)
• 1 teaspoon Amchoor 
• 1 tablespoon Indian Coriander Seed, ground
• 1 tablespoon Indian Garam Masala, ground
• 2 x 400g (14oz) cans chickpeas
• handful of fresh coriander (cilantro) leaves, finely chopped
• sliced onion, to garnish

Heat the oil in a wide saucepan and add the black and green cardamom pods, cloves, cinnamon and bay leaves and cook for 1 minute, until they begin to change colour. Add the cumin and, once it starts to sizzle, add the onion. Cook over low to medium heat, stirring often, for about 10 - 15 minutes, until the onion is dark golden brown.

Stir the garlic and ginger into the saucepan and cook for 1 minute. Then stir in the tomatoes and 100ml (3-1/2 fl oz) of the measured water, cover the pan with a lid and cook over low heat for 20 minutes, until the tomatoes are soft and the mixture comes together as a sauce. Add the salt and spices and mix well.

Now add the chickpeas with their canning liquid and the remaining 100ml (3-1/2 fl oz) water. Bring the mixture to a boil, then cover the pan with a lid and simmer for 20 minutes, until the chickpeas are soft. Use a masher to crush just a few of the chickpeas so that they break down and thicken the sauce. Sprinkle over the coriander (cilantro) leaves, garnish with the onion slices sprinkled with chilli powder, and serve with the Bhatura.

Notes:

Chilli powder - You can use any ground chile or chile flake for chilli powder. It all depends on how hot you want the dish.