This quick, delicious healthful dish can be thrown together in minutes using ingredients from the pantry. It was taught to me by renowned concert pianist Raj Bhimani, a lifelong vegetarian gourmet.

INGREDIENTS | SERVES 6

• 2 tablespoons peanut or safflower oil
• 1 tablespoon cumin seeds
• 1 tablespoon chopped fresh ginger
• ¼ teaspoon crushed red pepper flakes
• 1 large onion, halved and sliced into half-moons
• 1 medium can (15–20 ounces) tomatoes, either crushed or diced
• Salt and black pepper
• 2 cans (15 ounces each) chickpeas (garbanzos), drained and rinsed
• Chopped cilantro (optional)

1. Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook until they are fragrant, about 1 minute.

2. Stir in the ginger, crushed red pepper, and onions; cook until the onions are soft, about 5 minutes.

3. Add the tomatoes and cook 5 minutes more, until they become saucy.

4. Season the sauce with salt and pepper and add the chickpeas; cook 5 minutes more.

5. Sprinkle with chopped cilantro, if desired. Serve with basmati rice and Indian breads, such as Chapati.