Remove black seeds from cardamom pods. Grind the seeds with the coriander and the salt, in a mortar and pestle or a clean coffee grinder.

Heat oil in a pan. Add the spice mix, and heat for a moment. Add the onions, and cook until soft and just starting to turn golden.

Add the rhubarb to the pan, and mix thoroughly. Pour in the broth, add the pepper flakes, bring to a boil, and then let simmer for 10 minutes.

Add the chick peas, and let simmer another 5 minutes.

Serve.