CHANA MASALA
Serves 4.

1	15 oz can chickpeas, drained and rinsed
1	med red onion, finely diced, 1/4 reserved
1 tbs	double concentrated tomato paste
3	med garlic cloves, pressed
1 tbs	oil
1 tbs	chana masala or garam masala
2 tbs	heavy cream
	water
	salt


Heat oil over medium heat in a medium non-stick skillet. Add 3/4
of the onions and fry until soft and begining to brown, about 4
minutes. Add garlic and tomato paste and fry until garlic is fragrent,
about 1 minute. Add the spices and stir 30 seconds or until well
distributed.  Add the cream and a couple tablespoons of water and
stir to create a sauce. Bring to a simmer and add chickpeas. Simmer
until chickpeas are heated through $If sauce is too thin, simmer
longer. If sauce is too thick, add water.) Add reserved onion, stir
and remove from heat. Season to taste.