Indian-ish Chhole

My Food 52 Cookbook group is cooking out of Priya Krishna's cookbook Indian-ish, where she embraces short cuts and Americanizations of Indian food.  this has way more turmeric than my usual chhole, as well aw whole spices, cinnamon, and yogurt, all of which make it an entirely different chickpea dish and quite delicious.  I re hydrated my own chickpeas rather than using a can, because I think they come out creamier this way, and some tomatoes that I had canned rather than fresh, but those were my only alterations.

1/4 cup olive oil 

1 tablespoon cumin seeds

1/4 teaspoon fenugreek seeds

1 teaspoon ground turmeric

4 whole cloves

1 small cinnamon stick

1 medium yellow onion, finely diced

1 tablespoon minced fresh ginger

3 medium Roma tomatoes, diced into 1/2-inch pieces  

1 garlic clove, minced

1 1/2 cups chickpeas

2 tablespoons fresh lime juice (from about 1 lime)

1/4 cup full-fat plain yogurt

1 teaspoon kosher salt, plus more if needed

1/2 cup fresh chopped cilantro (stems and leaves), for garnish

1. In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the cumin seeds and fenugreek and cook, stirring, until they turn a medium shade of brown, no more than 30 seconds. Add the turmeric, cloves, and cinnamon stick and cook for another minute, until the turmeric has mostly dissolved into the oil and the spices become very fragrant. Toss in the onion and ginger and saute until the onion is translucent, 3 to 5 minutes. Increase the heat to high, add the tomatoes, and cook until they have fully wilted, 6 to 7 minutes. Add the garlic and cook for 1 minute more.
2. Reduce the heat to medium and add the chickpeas, lime juice, yogurt, and salt. Use a potato masher or the back of a fork to mash the chickpeas slightly so they become incorporated with the sauce (but don't go too crazy -- you want to leave the chickpeas relatively intact). Cook, uncovered, until the chickpeas have taken on a soft, baked potato-like texture, 20 to 25 minutes. Taste and adjust the salt if needed. Garnish with the cilantro before serving.