Both Matt and I have this delicious and easy curry leftover as lunches today. This doesn't make for pretty bentos (thermoses just aren't that attractive), but it does make for a tasty lunch.

This recipe makes 4 large or 6 regular servings. I usually serve it with basmati rice, raita (yogurt, cucumbers, and spices), and a dollup of mango chutney. Perhaps one day I'll try making naan.

Chickpea Curry

Ingredients:

• 2 Tbl. oil (your preference)
• 2 medium onions, minced
• 4 cloves garlic, minced
• 2 tsp. fresh ginger, grated
• 6 whole cloves
• 2 cinnamon sticks
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 1/2 - 1 tsp. cayenne pepper (less or more to heat preference)
• salt (couple shakes)
• 2 15-oz cans garbanzo beans
• 1 cup fresh cilantro, chopped (optional)
• 1 15-oz can tomatoes (drained) or two fresh roma tomatoes, chopped (optional)

1. Heat oil in a large skillet over medium heat, add onions, and cook until tender.
2. Stir in garlic, ginger, and spices (cloves — salt), and cook for one minute, stirring constantly. (I place the whole cloves and cinnamon sticks in a loose tea bag so that they can be retrieved without anyone accidentally eating them.)
3. Add garbanzo beans and their liquid. If using canned tomatoes, add now. Continue to cook and stir until all ingredients are well blended, approx 20 minutes. With a potato masher, mash up about 1/3 of the beans. This step is not necessary, but makes for a thicker sauce.
4. Remove from heat. Stir in cilantro (and tomatoes, if using fresh) just before serving.

Enjoy!

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