Channa Dal (Curried Chickpeas)

The recipe in the book was much more labor intensive. It involved dried chickpeas, toasting several different spices and whatnot. I simplified it a lot by using canned chickpeas and my nice curry powder - it had all of the spices the recipe called for and then some. Anyway, this is SO simple and quick to make and YUMMY!

1 14oz can chickpeas
4 tsp curry powder
1 cup chopped onion
2-3 cloves pressed garlic
1 T grated ginger
3 T butter
1-2 T chopped fresh coriander leaves (cilantro)

Melt butter in a small saucepan. Add onion, garlic and ginger and cook for about 5 minutes, stirring frequently, or until onions are soft and golden. Add curry.

Add chickpeas and a 1/2 cup of water. Bring to a boil, then simmer on low until liquid is reduced to a nice sauce (feel free to turn up the heat if you get impatient!).

Place chickpeas in a serving dish and sprinkle with chopped coriander leaves.