• 
  1 sm onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp grated ginger
• 1 Tbsp coconut oil
• 1 Tbsp palm sugar
• 1 can garbanzo beans
• 1 can chopped tomatoes
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp fennel
• 3 star anise pods
• 2 cardamom pods
• 1/2 tsp red pepper flakes
• 1/2 stick of cinnamon
• 1 Tbsp chopped cilantro

Toast cumin, coriander, and fennel in a dry pan then crush with a mortar and pestle or the back of a spoon. Heat oil on medium in a heavy pot. Add garlic and onions, cooking until onions are translucent. Add toasted spices, cardamom, anise, red pepper flakes and cinnamon. Cook for a few minutes until spices are fragrant. Add tomatoes and palm sugar. Cook, stirring, for 5 minutes. Add beans and cook for another 10 minutes. Take out cardamom, anise, and cinnamon. Take off heat and add cilantro.

Served with cucumber slices and store bought garlic Naan.