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Ingredients

• 1 medium onion
• 1 tablespoon fresh ginger
• 3 garlic cloves
• 30 ounces canned chickpeas
• 2 tablespoons canola oil
• 8 ounces canned, diced, unsalted tomatoes
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1/4 cup fresh cilantro
• 4 lemon wedges

Preparation

1. Chop the onion and cilantro; mince the garlic and ginger. Drain and rinse the chickpeas.
2. Heat the oil in a large skillet and sauté onion, garlic and ginger for 3 minutes.
3. Add the tomatoes and cook for 3 to 4 minutes.
4. Add the chili powder, coriander powder, garam masala and turmeric; mix well and cook for 1 minute.
5. Add the chickpeas and 1/2 cup of water. Simmer for 10 to 15 minutes.
6. Serve with cilantro and lemon wedge. If desired, serve with naan bread, pita or rice. 

Helpful hints

• Chickpeas are also called garbanzo beans.
• Rinsing the chickpeas reduces sodium. For even lower sodium look for low-sodium canned chickpeas or boil dried chickpeas. 
• Garam masala is a blend of ground spices commonly used in dishes from India.
• Bean dishes that replace meat can be worked into most kidney diets. Ask your dietitian for guidance.