Chana Masala

2 tbsp vegetable oil
1 medium onion chopped
1 clove of garlic, minced (or garlic powder)
1 tablespoon curry
1 small can tomato paste (or ketchup)
15oz can chick peas (with liquid)
1 tbsp lemon juice
½ tsp salt
Crushed red pepper to taste, optional
1 tbsp margarine
(you can also add cumin, coriander, and ground ginger for variety)

Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper and other ingredients to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over basmati rice.

(Might be yummy with mashed chick peas as well)