In large frying pan heat enough oil of your choice to cover the bottom

Gently let caraway get hot and pop (lid might be helpful), but never let them burn

Garlic, onion and ginger into tmx and chop at 6 for 5sec

Add cinnamon, turmeric, curry powder

Blend at 5 for 5sec and heat "varoma" 2min speed 1.5

Drain chickpeas (and keep the liquid - you have chickpea brine now! Which you can use e.g. for yummy chocolate chip cookies)

https://cookpad.wasmer.app/us/recipes/444580-vedgedouts-chocolate-chip-cookies

Add chickpeas to frying pan

Mix well together and heat up to lower medium

Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan

Cover and let simmer until consistency is to your preference

While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect!