1 teaspoon Mustard seeds
2 Tablespoon Olive oil
1 teaspoon Red Pepper
1 medium Onion, diced
2 cans Chickpeas
½ teaspoon Turmeric
½ teaspoon Cumin powder
½ teaspoon Ginger Root, crushed or minced
1 pinch Salt
Heat oil over medium-high heat. Add mustard seeds in oil until they begin to pop.
Add red pepper and onion and sauté for 10 minutes on medium heat.
Add chickpeas, turmeric, cumin, ginger, salt, and juice from one can of the chickpeas.
Simmer for 15 minutes.
Serve over a thin layer of Indian Rice with Chicken Vindaloo and Okra and Tomatoes.