This is a very easy recipe, made even easier for me by the fact that I never cook it. Dagny does. She doubles the recipe, which usually means leftovers. The first night we eat it on rice, and I like a sprinkle of salt. Out of the fridge, I like it rolled up in a tortilla and heated. (Although it’s just as good over rice again, too.)
Tomato Chickpea Curry
splash of olive oil
2 cloves garlic (Dagny probably uses more than this. Garlic is good.)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp garam masala
1 can chickpeas, drained and rinsed
1 can chopped tomatoes
Heat the oil.
Add onion and garlic, and cook til translucent.
Add spices and stir to coat onions.
Add chickpeas and tomatoes and stir.
Cover and simmer 10 minutes.