Rebecca's Chickpea Korma

Chickpea Korma

4 chickpea cutlets or other 'vegan meat'
1 tsp cardamom
3 cloves garlic
3 Tbsp ginger, fresh grated
1 tsp ground coriander
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp salt
1 1/2 tsp cumin
1/4 tsp allspice
1/4 tsp chili powder
1/4 tsp black pepper
2 cans chickpeas
2 cups mushroom broth
1 cup vegetable broth
1 small can tomato paste
7 oz soy yogurt

Mix vegetable broth with tomato paste, then combine everything except yogurt in 4 to 6 quart pot. Simmer over medium heat for 20 minutes. Stir in yogurt before serving. Serve over rice or with naan bread.