My business partner at the bakery in Ypsilanti and his wife use to make this all the time. It’s simple and tasty. I added the spinach and rice. Get the spices at a specialty market, they will last forever.
*2 1/2 Tbsp. olive oil
*3/4 tsp. cumin seeds
*1 large onion
*1/2 can tomato paste
*shredded ginger, about the size of a Brazil nut
*3 cloves garlic, minced
*1 1/2 tsp. chana masala
*1 tsp. salt
*1/2 tsp. cayanne
*1/2 tsp. amchur powder
*2 cans chickpeas
*1 1/2 cans water
-Brown the cumin seeds in the oil, don’t burn.
-Add onion, garlic and ginger. Saute until soft.
-Add spices and saute until fragrant.
-Add paste with a touch of water.
-Add chickpeas and water. Bring to a boil. Reduce heat to simmer, covered till chickpeas are tender and sauce has thickened. About 20-25 minutes.
-Serve plain or over rice and fresh spinach.