1 md Onion, chopped finely
2    Cloves garlic, chopped
1 1/2 tb Canola oil
2 ts INDIAN curry powder
3 tb Tomato ketchup
30 oz Can chick peas (garbanzos)
1 bn Coriander leaves (cilantro),
-de-stemmed and chopped

-OPTIONAL –
2 inch stick cinnamon
6 Cloves, crushed
4 Cardamom pods, crushed

Although this is not absolutely authentic, its quick (unlike most Indian
dishes), and easily made for a delicious approximation of the real thing.
Adding the optional ingredients helps the flavor, but a quick-and-dirty
onion-garlic-curry powder-ketchup-chick peas version isnt too bad, either.

Fry the onions in oil at medium-high heat until golden and translucent, 2-3
minutes. Add garlic, fry for a minute. Add cinnamon, cloves and cardamom,
fry for a minute (until the kitchen begins to smell really good!). Now add
the curry powder to the oni ons, fry for a minute or two. As the mixture
begins to stick, add the ketchup to make it more pliable. Keep on frying
for about 5 minutes, stirring fairly constantly. Once this “base masala” is
ready (one hint is if the oil starts separating from the mixture), just add
the chickpeas, including the water they are in. Stir to mix, heat until it
boils, then cover and lower the heat to medium-low. Cook for 15 minutes,
take off heat and stir in coriander leaves. Serve hot, with heated pita,
tortillas, Indian bread (roti, naan or puri) or rice.

NOTE: McCormicks or other American “curry powder” just isnt as good as
the powder you can find in Indian stores. In case you are finicky and an
Indian store isnt easily available, a fair approximation can be made with
1/2 tsp. corinader, 1/2 tsp. cumin, 1/2 tsp. turmeric, 1/4-1/2 tsp. hot
chile powder.