From the kitchen of Sarah Phillips, East Lansing

1 ½ C. rice
1 T. olive oil
1 medium onion, minced
1 can chickpeas, drained and rinsed
1 can diced tomatoes
2-3 t. chana masala spice mix
½ c. water
2 T. flour
Salt and Pepper to taste
1/4 c. fresh parsley or cilantro, chopped

Prepare rice according to package. In a large skillet, saute the onion in olive oil for 5-7 minutes until soft, then add tomatoes and chickpeas. Combine the water and flour in a small bowl until well mixed. Add to pan with the chana masala spice mix. Simmer for 10-15 minutes on medium until thickened. Salt and pepper to taste. Serve over the rice, garnish with fresh parsley or cilantro and enjoy!