Chana Masala2 tbs coconut oil or olive oil
1 medium onion, chopped
1 lrg clove garlic, minced
1 tbs curry powder
1 tbs tomato paste or ketchup
15 oz can chickpeas or about 1.5 cups homemade (3 Tbs of liquid reserved. You can leave this out, but add 3 tbs water later)
1/2 tbs lemon juice
1/2 tsp salt or 1 tsp Braggs
Optional crushed red pepper.
Melt coconut oil in a pan and cook onions until translucent. Add garlic and cook for one minute more. Add everything but the chickpeas. Mix together, cook for a minute or so and then add the chickpeas. Stir to coat, have a bite and season to taste.
For maximum enjoyment, eat while listening to someone play the sitar.