aka Amber Fox Kitchen

Channa

1. Boil 3 - 4 cups (dry) chickpeas with about 1 tsp salt until almost done, letting the liquid reduce as much as possible toward the end (they should still be holding together well, not mushy).
2. Grind four or five black cardamom pods until the husk comes off and leaves you with seeds, take out the husks, add 6 or 7 cloves, and grind the cardamom + cloves to a powder; add some red chili powder if you wish.
3. Slice an onion very thin, mince about 1 heaping tbsp each garlic + ginger.
4. Fry the onions + ginger + garlic slowly in the butter until onions turn transparent (you could add minced fresh scotch bonnet pepper at this point, if you like it spicy).
5. Once the onions are cooked add in the ground spices and cook on very low heat for a further minute or two.
6. Add in the chickpeas plus their cooking liquid and three or four coarsely chopped tomatoes.
7. Simmer gently until the liquid is reduced to a thick gravy and the chickpeas are soft but not mushy. Correct salt.