Chenna curry (Chick peas gravy)

INGREDIENTS:

Chick peas - 1 can rinsed and drained
Oil (any) - 2 tbsp
Cinnamon - 1 stick
Onions - 1 medium chopped
Ginger garlic paste - 1 tsp
Crushed tomato - 3-4 tablespoons (you can add more if you want more gravy)
Chili powder - 1 tsp
Coriander powder - 2 tsp
turmeric - 1/4 tsp
salt - as needed (about a tsp)
Cilantro - about 1 tbsp chopped (for garnish)
water

OPTIONAL - YOU CAN ADD STORE BOUGHT CHENNA MASALA AND OMIT THE CINNAMON STICK, CHILI POWDER, CORIANDER POWDER AND TURMERIC.

PREPARATION:

Heat oil in a pan. Add cinnamon stick and the onions. Fry for couple of minutes until the onions turn translucent. Add ginger garlic paste and fry for a minute. Now add crushed tomatos, chili powder, coriander powder and salt. Add about 1/4 cup of water and mix well. Cover with a lid, simmer and let it cook for about 10-15 mins stirring once in between. Switch off the stove, transfer to serving dish and garnish with chopped cilantro. Enjoy with tortillas, chapathis or bread!!