Here’s an interpretation of the Indian dish Chana Masala made with stuff you’re likely to have around. If you have an Indian market nearby, I suggest checking out their spice section – you can actually buy a packet of chana masala seasoning with cooking instructions for a more authentic dish along with all kinds of other spices for quick bean and vegetable meals.

Curry powder is a common spice in many kitchens, so that’s what I’ve used here.

Spicy Indian Chickpeas

• • 1 tsp minced or crushed garlic
  • 1 tsp minced ginger (I used a jar of minced ginger)
  • 1/2 yellow onion, chopped
  • 1 can of chickpeas, drained and rinsed or about 1.5 cups cooked chickpeas
  • 1 15 oz can crushed tomatoes (low sodium)
  • 1 Tbsp curry powder

In a saute pan, heat about 2 Tbsp water on medium-high and saute garlic, ginger, and onions until the water is evaporated and the onion is translucent

Add crushed tomatoes, chickpeas, and curry powder. Cover and simmer on medium-low for about 30 minutes.

Serve with brown basmati rice and a big side of vegetables!