Heat the oil in a big pan, add garlic, when brown add the onions and cook until soft and a nice golden color. Add all the spices except the garam masala. Stir and cook for two minutes, add a little water if too dry, to mix. Add tomatoes and chickpeas and bring to a boil, then cover and set to low. Cook for 20 minutes. (Add water at anytime if mixture is dry.) Then add garam masala and cook for an additional 10 minutes.

4

30

serve with basmati rice. If you like things spicy add cayenne or red chilli powder found at Indo/Pak grocery stores while cooking!

1 tbl veg oil

2 onions (sm to medium) chopped

4 cloves garlic, minced

1 tbl chilli powder

1 tbl tumeric

1 tbl paprika

1tbl cumin

1 tbl corriander

12 oz can chickpeas

14 oz can chopped tomatoes

1 tbl garam masala