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  • 75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil
  • 1.2kg onions (ie, about 7 to 8), peeled, halved and thinly sliced
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 2 whole cloves
  • 8 cardamom pods, seeds removed and shells discarded
  • ½ tsp fenugreek seeds
  • ½ tsp ground turmeric
  • 250g tomato passata
  • 30g fresh coriander, roughly chopped
  • 1 x 400g tin chickpeas, drained (240g net weight)
  • 1.5 litre vegetable or chicken stock
  • Salt and black pepper
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