If you love chick peas like I do and are not sure how to use them here is a tasty recipe full of flavor! You will probably need an international grocery store to buy the garam masala.
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, small dice
2 teaspoons ginger paste
4 medium garlic cloves, finely chopped
1 serrano chile, stemmed and finely chopped
1 (28-ounce) can whole peeled tomatoes and their juices
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon turmeric
2 (15-ounce) cans chickpeas, drained and rinsed
Chopped cilantro to taste for garnish (optional)
1/2 cup water
1. Heat the oil in a large frying pan over medium heat. Add the cumin seeds and cook, until fragrant, about 1 minute.
2. Add the onion, ginger, garlic, and chiles and season with kosher salt. Cook until the onions have softened.
2. Meanwhile, set a fine-mesh strainer over a medium bowl. Strain the tomatoes and reserve the juices. Coarsely chop the tomatoes into 1-inch pieces and set aside.
3. When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, until fragrant, about 1 minute.
4. Add the chopped tomatoes, their reserved juices, the chickpeas, and the water. Stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes. Garnish with chopped cilantro.