by cutiemegs007
(Denver)
1 Can Drained Chick Peas or Garbanzo Beans
1 Can Fire Roasted Chopped Tomatoes (with juice)
1/2 Yellow Onion~ Sliced THIN
2 TBSP Olive Oil
Garlic Salt to Taste
2 TBSP Curry
Heat olive oil and garlic salt in large skillet: One that you have a fitted lid for. When oil is hot (runny and very "fluid" in the pan) add the sliced onion. Cook until soft but not brown, about 2 minutes over medium high heat.
Add drained chick peas and tomatoes with juice. Add curry and stir until well blended. Reduce heat to medium to medium low and cover. Cook for about 30 minutes to 1 hour or until peas are very tender and sauce is thick.