Chickpeas

A healthy, hearty salad.

1 can chickpeas, drained, reserve liquid
1 large onion chopped fine
1 inch cube ginger, chopped fine
6 cloves garlic, chopped fine
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 tsp garam masala
4 tbsp crushed tomatoes
1/2 tsp salt
6 tbsp oil
Chopped green coriander for garnish

In a wok or skillet, heat oil on medium high.  Saute onion, ginger and garlic until golden.  Add spices; stir.  Add crushed tomatoes and salt; stir.  Add chickpeas and stir.  Reduce heat.  Add reserved liquid.  Turn to low heat; cook, covered for 15 minutes.  Garnish with chopped coriander and serve.  SErves 4 to 6.