Ingredients

16-ounce cans chickpeas, drined

2 cupa water

1/2 teaspoon salt

2-1/2 teaspoon chana masala or

1/2 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon garam masala

1/4 teaspoon amchur

1/4 teaspoon turmeric

How to prepare

Boil the chickpeas and water in a large saucepan, then turn the heat to low, add the salt  and the spices. Continue to simmer the chickpeas on low heat for five to ten minutes or until the curry thickens. serve over rice.

Serves 4 to 6

Preparation Time: 25 minutes