• 2 cans of chick peas (rinse with water first)
• 1 large onions diced into small pieces
• 1 cup of fresh tomatoes diced into small pieces
• 3 tablespoons of olive oil
• ground ginger, garlic, and green chillies.
• salt to your taste
• 1 teaspoon cummin seeds
• 3 tablespoons of Nisha's chaana masala spice
• chopped coriander and onions for garnish

In a large pot heat the olive oil until hot. Then add the cummin seeds and let it fry till golden brown. Add the diced onions and let it cook for 2 minutes, then add your ground ginger, garlic and chillies. Stir fry on medium heat. Pour in the cup of fresh tomatoes and cook for about 5 minutes on medium heat. Add Nisha's Chaana Masala spice and the can of chickpeas. Thouroughly stir it all together. Add a glass of water. Bring everything to a boil, then turn the pot to simmer, keeping it partially covered for 15 minutes. Turn off the heat and let it stand for approximately 10 minutes. Garnish with fresh cilantro and onions. Enjoy! Serve with basmati rice, naan or roti's.