This easy chickpea curry is vegan, gluten free and vegetarian!
Add oil to a large saute pan and heat over medium high heat. Add in cloves, bay leaf, cinnamon stick and green cardamom. Heat 1-2 minutes or until fragrant.
Add onion and salt and cook over medium heat until golden brown and caramelized, about 5-6 minutes.
Add ginger, garlic and jalapeno and saute for one minute.
Next add in turmeric, cumin, garam masala, curry powder and diced tomato. Cook tomatoes down to a thick paste over medium heat, about 15 minutes.
Add water, coconut milk, chickpeas. Bring to a boil then simmer for 5 minutes.
Take off of the heat and add in the fresh cilantro. Serve immediately with lime wedges if desired.