Vegan Chickpea Curry

1 large yellow onion diced

3 medium tomatoes diced

2 tsp crushed garlic

1 tsp whole cumin seed

1 tsp garam masala

1 tsp ground ginger

2 tsp turmeric

1 Tbsp coriander powder

1 Tbsp chole masala powder

2 dried chiles (makes a medium heat level, reduce or increase number of chiles for spice preference)

2 cans rinsed drained chick peas

4 to 6 cups vegetable stock

1/4 cup fresh cilantro chopped coarse

salt to taste

2 cups dry whole grains (brown basmati, farro or whole grain rice) 

Steps:

- heat water for grains

- heat stainless steel cook pot on medium high

- add onions and cook until mostly translucent and tender but not too soft

- add garlic, ginger, cumin seed and stir

- add remaining dry spices, stir until paste-like

- add tomatoes, chick peas, cilantro and chiles

- cover with vegetable stock to 1/2 inch above dry ingredients

- bring to soft boil, then simmer for about 30-40 minutes (stir occasionally) and salt to taste

- cook grains while dish is simmering

- serve over grains and with a side salad or greens of choice

Options: 

- add 1-2 cups chopped kale (without stems) to dish while simmering

- add cubed roasted sweet potatoes when you add the beans (you'll need to add additional stock if adding more dry volume) 

- serve over zoodles in place of cooked whole grains