Vegetarian Splendor Chickpea Curry

Heat olive oil in a large pot over medium-high heat. Add cumin seeds and cloves; saute until cumin seeds swell about 30 seconds. Discard cloves. Add onion to the pot and saute until lightly golden about 5 minutes.

Combine tomato paste curry powder flour turmeric garlic powder ginger basil allspice and salt together in a bowl. Stir in 1 cup warm water.

Pour tomato mixture over onion in the pot; stir until combined and thick. Stir in additional water until curry reaches a saucy consistency. Stir in garbanzo beans and bell pepper. Reduce heat and simmer curry 5 minutes. Add green beans and peas; season with rice wine vinegar salt and black pepper. Simmer curry stirring occasionally until vegetables are tender 20 to 25 minutes. Add additional water if curry appears too thick.