Chickpea Masala (or Indian Style Garbanzo Beans)

From: Siva

1 15-oz can of chickpeas, rinsed and drained

1 14-oz can petite diced tomatoes, drained

3 t. olive oil

1 onion, finely chopped

1 green chili pepper, finely sliced (jalapeño or serano peppers are ok)

4-5 garlic cloves, minced or smashed

2 t. fresh grated ginger

2-3 bay leaves

1/2 t. turmeric powder

1 t. coriander powder

1 t. garam masala powder

1 t. salt

1 t. indian red chili powder or cayenne pepper (optional, to taste)

2 c. water

1. Heat olive oil in a large non-stick skillet until hot enough for a drop of water to make a sizzling sound. Cook bay leaves for about 1 min.
2. Add onion, tomatoes, and green chili pepper. Cook until onion is translucent and chili pieces are tender.
3. Add salt, turmeric, coriander, garam masala, and red chili powder, if desired. Cook for 3-4 min.
4. Stir in water and bring mixture to a boil.
5. Add chick peas and stir well. Cover and simmer for about 10 minutes.
6. Add more salt to taste and serve on rice or with indian bread (ex.: naan, chapati, etc.)