INGREDIENTS:

12 oz. chick peas (about 1 can)
2 tomatoes (diced)
2 medium onions (cut as thick as you like)
3 cloves garlic (minced)
1 habanero pepper (minced)
2 teaspoon garam masala
1 tablespoon black vegan mustard seeds
1 teaspoon curry powder
1 teaspoon coriander powder
1 tablespoon oil (canola or olive)

DIRECTIONS:

- saute the onion and mustard seeds in a skillet at med-high until the mustard seeds pop (about 5 min).

- while waiting for seed poppage, mix the chick peas and tomato in a pot at med-high.

- add habanero and garlic to the skillet. simmer for about 5 more min.

- mash the cooking chick peas with a fork or potato masher.

- add the garam masala, curry, and coriander to the skillet and mix it.

- dump the skillet mixture into the pot with the tomato-chick pea concoction.

- mix, and let simmer at a low-med temperature for about 10 min, or until it reaches a desirable consistency.

- serve hot with naan or garlic vegan bread, or on basmati rice.

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