Mango Curry Chickpeas

Ingredients

• 3/4 cup chopped red onion (heaped)
• 1 inch knob of ginger
• 3 cloves garlic
• 2 tablespoons water
• 1 teaspoon safflower or other neutral oil
• ¼ teaspoon cumin seeds
• 1 bay leaf
• 3 cloves
• ¼ teaspoon ground cinnamon
• ½ teaspoon or more Garam Masala (or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper)
• ¼ teaspoon or more cayenne
• 1¼ cups canned or culinary coconut milk
• ¾ cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)
• ½ teaspoon or more salt (depends on if the chickpeas are salted)
• 1.5 cups cooked chickpeas (drained if canned)
• 1 tsp apple cider vinegar (optional)
• Generous dash of cayenne (Garam Masala, chopped cilantro, for garnish)

Nutrition (per serving)