Chole Chaat {India}

This is based on a North Indian way of cooking chickpeas (chole); it's basically a chickpea-tomato curry flavored with ginger and garam masala. I added a handful of wild arugula at the end for a little bit of California flair.

2 C cooked chickpeas
1/2 onion, diced
2 T minced garlic
2 t minced ginger
olive oil
4 tomatoes, diced
2 C wild arugula
1-2 T garam masala
salt to taste

In a large flat-bottom pan soften the onions, garlic, and ginger in a splash of olive oil, traditionally this would be done with ghee or clarified butter. Add the tomatoes and simmer until the tomatoes are reduced to a chunky sauce. Season - to your tastes - with the garam masala. Stir in the chickpeas and simmer to heat through. Toss in the greens, turn off the heat, and let wilt. If needed, add salt to taste.

This post is shared on Carole's Chatter: Food for Friday - Curries! Thanks, Carole, for the invitation to link this up.