Cholay (Curried Chickpeas)

4 cups chickpeas (canned)
2 cups onions, chopped
1 tsp cumin seed
1 tsp salt
1 tbsp red or cayenne pepper
2 tbsp canola oil




Directions
Saute onions in oil on medium heat until carmelized.
Add cumin seeds and cook until fragrant.
Add chick peas, salt, and pepper. Heat through.
Garnish with fresh diced tomato and onion.
Serve plain, with basmati rice, roti (Indian flatbread), or naan.

TIPS:
- Invest in some channa masala (MDH is my favorite brand) and add a teaspoon to the dish to make it authentic. Be careful, a little goes a long way.
- You can make this dish thick or add water to thin it out.
- You can also add a bit of tamarind sauce (imli) to the dish to give it a nice flavor and color.
- You may want to grind the cumin seeds, just roast them in a pan until fragrant and then use a spice mill or coffee grinder to pulverize them.
- You can use canned or dry beans. If you're cooking the dry beans, some people like to add tea to the boiling water to give the dish a different color and depth of flavor.

Number of Servings: 8