Chickapea Curry

‎1 package chickapeas soak in salted water overnight.
2 medium to large onions, peeled and diced
1/4 inch piece of ginger minced
2-3 cloves of garlic minced (optional)
2 medium tomatoes, chopped or 1 tsp. tomato paste
1 tbs. cooking oil
1.5 tbsp. Ajika Channa Masala
Salt to taste
1/2 tsp. Garam Masala
A small bunch of cilantro leaves, minced
1 cup of water
Boil chick peas, salt in 9 cups of water.  Heat oil in a pan.
Add onions, ginger and garlic & fry until golden to dark brown. Add channa masala spices. Stir, Add tomatoes and stir fry until oil separates. Add chick peas, stir and add water.
add more  salt and chilli to your own taste.
Cook for 25 minutes.  Mash a few garbanzos to thicken the curry.
Take off the heat and add garam masala and cilantro leaves.
Marlene Brooks
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