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Cabbage & Chick Pea Curry

• 5 tbsp olive oil
• 2 med sized onions, minced
• 8 cloves garlic, minced
• 1 can diced tomatoes, undrained
• 2 20-oz cans chickpeas, drained
• 1 head of cabbage, chopped (I used purple & Green)
• 1 White Potato
• 1 Sweet Potato
• 1⁄2 cup vegetable (or chicken) broth
• 1⁄2 tsp salt (preferably kosher salt)
• 1 tbsp lemon juice
• 1 fresh jalapeno pepper, minced
• 2 tsp very finely grated fresh ginger

• 1 tbsp ground coriander seeds
• 2 tsp ground cumin seeds
• 1⁄4 to 1⁄2 tsp ground cayenne pepper
• 1 tsp ground turmeric

• 2 tsp ground cumin seeds
• 1 tbsp ground amchoor
• 2 tsp sweet paprika
• 1 tsp garam masala

1. Heat oil in a wide pot over a medium flame. When hot, add onions and garlic. Stir until rich med brown.
2. Reduce heat to medium-low and add spice bag #1. Stir for a few seconds. Add tomatoes. Sauté until well amalgamated with spice mix- ture and brown lightly. Add drained chickpeas and 1⁄2 cup water and 1⁄2 cup broth. Stir. Add spice bag #2, salt, and lemon juice. Stir again.
3. Add chopped cabbage. Stir again.
4. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add minced jalapeno pepper and grated ginger. Stir and cook, uncovered, for another 30 seconds.