can chickpeas
2 t oil
1 onion, chopped
1 cinnamon stick
1 garlic cloves, squashed
1 t fresh ginger, chopped
1 green chili pepper, finely chopped
2 t ground coriander
3/4 c of chopped tomatoes (from a can)
1 t garam massala
1 T cilantro, chopped
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Spray a frying pan with non-stick spray and add 2 t oil, fry onion until golden. Add cinnamon stick (or cloves) and cook a few seconds. Add garlic, ginger, chili pepper,
ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated.

Add the chickpeas to the pan, mix well, cook 5 minutes. Add water if too dry and simmer for 25 minutes, until all the liquid is gone.

Sprinkle with the garam massala and cilantro.