Chickpea Curry and Rice
For the chickpeas (channa)
Open a can of boiled chickpeas. Use 1 cup and freeze the rest.
If you've got dried chickpeas, soak ½ cup in 1 cup of water overnight, drain and cook till soft.
Chop 1 large onion and 1 tomato roughly. Chop 2 cloves of garlic. Put them all in a grinder with 1 heaped teaspoon of yogurt and one teaspoon of curry powder. In a teaspoon of oil, fry this paste for five minutes, add the boiled chickpeas, 1 cup of water, salt to taste and cook till the gravy is reduced by half. Just before you turn off the flame, sprinkle a tablespoon of chopped cilantro leaves on top.
Spoon over the rice and enjoy.