chickpea masala....

i am always in search of vegetarian dishes to prepare for my friends, Jigisha and Yin. this recipe is intended to be a sandwich and served with a chutney, but i prefer just serving just the chickpeas. for the past two weekends, i've made three different variations and discovered i prefer to leave the chickpeas whole and not smash them as originally instructed and exceeding the directed amount of water produces soupy results. so much flavor packed into 5 simple ingredients. this dish is healthy and helpful on the wallet.

recipe adapted from saveur 

• 1 can garbanzo beans

• 1 red onion, halved lengthwise and thinly sliced

• 2 tsp madras curry powder

• 6 sprigs coarsely chopped cilantro

• 2 cloves garlic, smashed

• 1 1/2 cups water

• 2 tsp coconut oil

• salt/pepper

1. heat 2 tsp coconut oil 4-quart saucepan over medium-high heat. add sliced onions, 2 tsp of curry powder, salt/pepper and cook, stirring occasionally, until onions soften, 15 minutes.

2. add garlic, cilantro and water, bring to boil over high heat; reduce heat to medium and cook partially covered until chickpeas soften about 1 hour until liquid reduces. 

there are so many different serving suggestions including; serving over white rice, as a condiment for hotdogs or brats, dip, or enjoy them just as they are.