Chickpea, Lentil And Red Kidney Beans In Masala Sauce

• 1 can of chickpeas
• 1 can of lentils
• 1 can of Red Kidney beans
• olive oil to cover pan
• 3 cloves of garlic minced
• 1 inch piece of ginger, grated
• four shakes of asafoetida powder
• 1/2 teaspoon of fenugreek seeds
• 1 teaspoon of turmeric
• 1 teaspoon cumin seeds
• 1 teaspoon of coriander powder
• 1- 14 oz can of diced tomato or two fresh tomatoes
• 1 fresh chili(optional)
• 1 medium onion, chopped
• 1/3 cup of cream

1. Preparation: In a large skillet heat oil add garlic, sliced onions saute until soft. Add spices heat all the way through, then add drained beans, then tomatoes reduce heat cook until thick and reduced about 15 minutes. Add cream, season. Enjoy!

chickpeas, lentils, beans, olive oil, garlic, ginger, four shakes of asafoetida powder, fenugreek seeds, turmeric, cumin seeds, coriander powder, tomato, onion, cream

Taken from food52.com/recipes/2342-chickpea-lentil-and-red-kidney-beans-in-masala-sauce (may not work)