This is a quick, cheap and tasty meal which takes about 10 minutes to make and another 10-20 minutes to cook. If you serve with whole grain rice start the rice about 30 minutes before starting the sauce or leave the sauce to simmer on a very low heat until the rice is ready. Basmati rice takes around 10 minutes to cook.
1 can Italian chopped tomatoes
1 can chick peas or 8oz of soaked and cooked real chick peas
Garlic (as many cloves as you like)
Root ginger or half tsp. of dried ginger
Half tsp chili powder
Half tsp turmeric
Half tsp ground cumin or ground coriander
Fry the onion and garlic in olive oil until soft. Add ginger and dried spices to above and fry for a little longer. The add either ground cumin or ground coriander depending on your mood and what you have.
Add can of tomatoes and reduce by simmering for 10 minutes or so.
Maybe add a touch (half tsp.) of Garam Masala which is just a mixture of the spices already used so is not that necessary.
Drain the chickpeas and place in the bubbling sauce, add the salty chick peawater if a little is needed.
Simmer for about another 5-10 minutes.
Serve with either Basmati or whole grain rice.