1 can (16oz) prepared chickpeas, reserving the liquid
2 Tblsp Vegetable oil
1 medium onion, chopped
2 cm stick or 1 tsp ground cinnamon
4 cloves
2 garlic cloves, crushed
1 inch frsh ginger, chopped
1 green chili, finely chopped
2 tsp ground coriander
3/4 cup chopped canned tomatoes with juice
1 tsp garam Massala
1 Tblsp Cilantro, chopped

Heat the oil in a frying pan. When hot, add the onions and fry until golden. Add the cinnamon and cloves, cooking a few seconds then add the garlic, ginger, chili pepper and ground coriander and cook for about 5 minutes, stirring constantly. Add the tomatoes with juice and cook until all the liquid has evaporated.

Add the chickpeas to the pan and mix well, cooking for about 5 minutes. Pour the reserved liquid from the chick peas in and simmer for 25 minutes, until all the liquid is gone. Sprinkle with garam massala and cilantro. serve hot or cold.