Chickpeas (you can used can if you don’t want to cook these from scratch)
Onion (about ½ diced)
Garlic (2 cloves diced or pressed)
Green Chile (diced, to taste I used 2)
1 tsp Turmeric
1tsp Cumin
1 tsp Coriander seeds (mashed)
1 tsp Garam Masala
Salt and pepper to taste
Tomatoes (peeled & diced about 8 oz or to taste can use canned if want)
1 tblsp olive oil

Soak about 16 oz chickpeas overnight in water
Boil chickpeas for about 10 minutes then reduce to simmer and cook for another hour or until soft (or use canned)
Boil and peel tomatoes before dicing (or use canned)
In a separate pan sauté onions, garlic, all spices except garam masala, green chile for about 5 minutes
Add tomatoes and let simmer for about another 5 minutes (at this stage I added about ½ cup water but that is up to you if you want it a little more like a sauce)
Add Chickpeas and garam masala and cook for about another 5 minutes
Serve garnished with red onions and a side of brown rice

Creamy Peas

About 16 oz. peas (frozen or if fresh 16 oz. after taken out of pods)
8 oz. pearl onions (peeled)
Fresh parsley (chopped fine)
1 tbsp. olive oil or Earth Balance
¼ cup water
½  cup heavy cream or unsweetened soy milk
2 tbsp. flour
½ lemon
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Sautee the onions until browned
Boil the pea, and parsley in water for about 10 minutes
Add onions to peas
Mix the flour and cream/soy milk in a measuring cup until flour is dissolved
Lower heat on peas and add milk mixture and heat through (be careful not to cook for too long because then it will thicken too much)
Remove from heat and squeeze lemon juice and mix together


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