Cinnamon-spice chickpea curry recipe

INGREDIENTS

• 3 x 400g tins of chickpeas, rinsed and drained
• 4 sunflower oil, plus 75ml
• tsp coriander seeds
• 15 cinnamon stick (7-8cm long)
• g dried red chillies
• 1 cloves
• 4 black peppercorns
• 8 dried Indian bay leaves
• 1 cumin seeds
• tsp medium cooking onion, chopped or blended to a smooth paste
• 6 cm root ginger, peeled and roughly chopped
• 2 x 400g tin of peeled plum tomatoes, finely chopped or blended
• tsp salt
• 1 medium red chilli powder
• 4 sugar
• 1 handfuls of fresh coriander, finely chopped