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Chickpeas make a great vegetarian alternative when you have to cook for non-meat eaters. The sky is the limit when thinking about what ingredients to add with them, and once cooked they can be eaten hot or cold. If I have any leftovers, which is rare, then I toss it through some dressed salad leaves the next day.
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
½ teaspoon cumin seeds
pinch of asafoetida/hing (optional)
2 spring onions, finely sliced
2 fat cloves of garlic, finely chopped
2 teaspoons root ginger, finely chopped
1 - 2 green chillies, finely sliced (optional)
1 tomato, chopped
1½ tablespoons garam masala powder
600g cooked chickpeas, drained and washed if in brine
1 tablespoons fresh coriander, chopped
salt, to taste