Curried Chickpeas (Kabli Chana)

Ingredients	Quantity
Mustard seeds (black or yellow)	1 tsp
Olive oil	2 tbsp
Red chilli flakes – crushed	1 pinch
Minced shallots	½ cup
Cooked chickpeas	4 cups
Turmeric	½ tsp
Cumin powder	½ tsp
Garlic powder	¼ tsp
Sea salt	1 pinch
Fresh cilantro – chopped	¼ cup

In a large saucepan, fry mustard seeds in oil until they begin to pop. Add chili and shallots and saute‚ until shallots are soft. Add chickpeas, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and serve. Serve this hearty garbonzo bean dish over hot Basmati rice with a salad and Indian flatbread.