3 (15 oz. ea.) cans chickpeas or garbanzos, drained (Goya)
1 (15 oz.) can diced tomatoes (Hunts)
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tsp. crushed ginger
2 green chilies, chopped
2 tbsp. oil
3/4 tsp. Garam Masala powder (McCormick)
3/4 tsp. turmeric powder
1/2 tsp. salt
4 to 5 fresh sprigs chopped coriander, for sprinkling

Fry onions, garlic, ginger and chilies in a pan over a low heat until starting to brown. Add spices and salt and after 1 to 2 minutes add tomatoes. Gently cook for another 2 minutes.

Add chickpeas and some water to get a slightly runny consistency, and cook for 20 minutes or until the sauce thickens. Then take off heat and sprinkle with fresh coriander.

Serve with rice, naan bread or chapatis and salad.

Submitted by: Cookalot