Chickpea Curry

I try to eat locally as much as possible, focusing mostly on foods that can potentially be grown where I live (currently the West Coast of Canada). I even have started some experiments with growing ginger. There are however some items I know I won't ever, conceivably, be able to grow here. But I rest on a part of human history that is age old, which is the spice trade. We've been moving tasty bits of vegetable matter around for a long, long time.

1 cup (328gr) dry chickpeas (3 cups cooked)

1 tsp salt

4 Tbsps. light vegetable oil

1/2 tsp black mustard seeds

1 tsp dried chilli flakes (or 4 dried chillies)

3 cloves

1/2 cinnamon stick

Optional : 1/8 teaspoon asafoetida (hing)

1 medium onion (6oz/170g), peeled and finely diced 

3-4 pressed garlic

1" fine grated ginger

2 Roma tomatoes (6oz/170g), pureed (fresh preferred, canned ok) 

Dash ground allspice

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp turmeric

1/2 tsp generic curry powder

1/4 tsp cayenne (or less - it is very hot)

1/4 cup or more water, or vegetable or chicken broth

1/2 tsp garam masala

2-3 Tbsps. finely chopped cilantro (optional)

1. Soak the chickpeas in plenty of water overnight.  Bring fresh water to a boil, add drained chickpeas, simmer until soft.
2. Heat oil in a wide sauté pan (pan should be at least 3″ deep) on med-high heat. Add mustard seeds, chillies, cloves, and cinnamon stick and Optional asafoetida. Fry for about 1 min or until fragrant.
3. Turn down the heat and add onions to the pan and cook until onions soften and become translucent. Add garlic and ginger and cook for 1-2 mins.
4. Add tomatoes to the pan, stir well, and then add allspice, coriander, cumin, turmeric, cayenne.
5. Cook for 5 minutes, mixing well. Add garam masala and beans. Cover and simmer on low for 20 mins, stirring occasionally. Add liquid (water or broth) to get desired sauciness (should be a bit on the thick/dry side).
6. Mash a quarter of the chickpeas and return to the pot and mix in to thicken what liquid there is.
7. Turn off heat, garnish with cilantro, and serve over rice, or with flatbread, parathas, or naan.