Chana masala

1 can/15 oz chickpeas (Keep water if canned)
1 med onion
4-6 tomatoes or one large can crushed tomatoes
1-2 green chilies (seed for less heat)
3-4 Garlic cloves
1 tsp. Hot chili powder (or to taste)
1/2 tsp turmeric powder
1 tsp cardamom or corriander powder
1 tsp garam masala
3 tbsp vegetable oil (more may be needed)
s&p to taste

Heat 1-2 tbls oil in a pan, add 1 small chopped onion, as it begins to cook (1-2 minutes) add tumeric, cardamon, chilli powder and garam masala. 'Fry' till the spices are golden. Add chopped tomatoes and water from chickpeas or 1 can of peeled tomatoes with liquid. Add green chilis and chickpeas, bring to a low boil and cook for 5 minutes.