INGREDIENTS:-

Total Servings 4

1 Can (15oz.) Chick Peas (Garbanzos)
1 Cup chopped onion. Leave 1 tsp. aside to garnish.
2 Tbsp. Tomato paste
2 Tbsp. Canola oil
1 tsp. Cumin Powder
½ tsp. Coriander Powder
¼ tsp. Black Pepper Powder
¼ tsp. Red Chilly Powder (Optional)
¼ tsp. Salt ( as per taste)
¼ cup Chopped Coriander leaves
1 ½ cup of water

Directions:-
Take out the chick peas in a suitable bowl and drain out all the water. Put one cup of cold water and again drain it out.

In a suitable small size pan put the oil and put it on low heat.

Within 2 to 3 minutes the oil will be warm. Put the chopped onions and fry them for 3 to 4 minutes.

Add all the dry ingredients, one at a time and mix well with the onion. Cook stirring together for 3 to 4 minutes and add the tomato paste. Cook stirring together for another 2 to 3 minutes and add half of the chopped coriander leaves and all the chick peas. Cook stirring for another 2 minutes. Add the ½ cup of water and stir. Cover the pot and cook for 8 to 10 minutes on low heat.

Take it out in a serving bowl and garnish it with the remaining chopped coriander leaves, and chopped 1 tspn. onions as shown in the picture. It is served with any kind of bread or rice. Tastes nice with Naan, an Indian bread.