Sholay??

• 1 (8 ounce) can chickpeas
• 1 tablespoon curry paste
• 1 onion
• 2 tablespoons hot water
• 2 tablespoons cornstarch
• 1 tablespoon curry paste
• 1/4 teaspoon chili pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon curry powder

1. Pour the whole can of chick peas, liquid and all into a medium sized pot. Add thinnly chopped onion, yes the whole thing. Sometime I will add cubed meat (that has already been browned) or leave it as a vegetarian dish and add extras like bell peppers (not green).
2. Add and mix in a tablespoon of curry paste (hot, med or mild). Simmer for about twenty minutes (time to get homework started and helped with).
3. Then in a cup add the hot water, stir in corn starch to mix, next tablespoon of curry paste and any extra spices you think you would like. I suggest not trying anything else until you know what the kids will like. My 2 yr old likes it spicier but the older ones prefer it mild.
4. Add the water mix to the chick peas, simmer for another 20 min or so.
5. Enjoy with a flat bread, or even toast.

chickpeas, curry, onion, water, cornstarch, curry, chili pepper, cayenne pepper, curry powder

Taken from www.food.com/recipe/sholay-254791 (may not work)