Рецепт Easy Channa (Chick Pea Curry)
by Global Cookbook

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Ингредиенты

3 Tbsp. Tomato ketchup
1 can (30 ounce) chick peas (aka garbanzos) 1 bunch Coriander leaves, stemmed, minced (aka cilantro) Optional
1 stk cinnamon (2-inch) 6 Whole cloves (the spice), crushed
4 x Cardamom pods, crushed

Although this is not absolutely authentic, it's quick (unlike most Indian dishes), and easily made for a delicious approximation of the real thing. Adding the optional ingredients helps the flavor, but a quick-and-dirty onion-garlic-curry pwdr-ketchup-chick peas version isn't too bad, either.
Fry the onions in oil at medium-high heat till golden brown and translucent/soft, 2-3 min. Add in garlic, fry for a minute. Add in cinnamon, cloves and cardamom, fry for a minute (till the kitchen begins to smell really good!). Now add in the curry pwdr to the onions, fry for a minute or possibly two. As the mix begins to stick, add in the ketchup to make it more pliable. Keep on frying for about 5 min, stirring fairly constantly. Once this "base masala" is ready (one hint is if the oil starts separating from the mix), just add in the chickpeas, including the water they are in. Stir to mix, heat till it boils, then cover and lower the heat to medium-low. Cook for 15 min, take off heat and stir in coriander leaves. Serve warm, with heated pita, tortillas, Indian bread (roti, naan or possibly puri) or possibly rice.
Note: McCormick's or possibly other American "curry pwdr" just isn't as good as the pwdr you can find in Indian stores. In case you are finicky and an Indian store isn't easily available, a fair approximation can be made with 1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1/4-1/2 teaspoon warm chili pwdr.