1 can (14 oz) chickpeas
1 onion, sliced thinly
2 garlic cloves, minced
1tablespoon oil
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon chili powder
.5-1 can (14 oz) tomato pieces
salt to taste
optional: zucchini, cauliflower, green beans, fresh spinach
Heat oil in medium skillet, add onion and garlic. Cook over medium heat, stirring, until soft and onions are translucent. Add spices, stir over heat for 1-2 minutes. Add chickpeas and tomatoes (in liquid). Add veggies as desired. Simmer, covered, about 20 minutes.
I usually serve this over brown basmati rice.