Serves 4

1 15 oz can chickpeas, drained
1 container Maya Kaimal Kashmiri Curry
¼ cup chopped cilantro or sprouts for garnish
Spiced cauliflower rice

In a medium-sized skillet, combine the chickpeas and Maya Kaimal Kashmiri Curry. Simmer over low heat until chickpeas become soft and begin to break down when pressed with the back of a spoon, 15 to 20 minutes.

Using a potato masher, partially mash mixture until about half the pieces are broken down and half are whole. Mixture should be thick but moist. Adjust with water as needed.

Garnish with cilantro or sprouts and serve with your favorite steamed grain, cauliflower “rice”, Indian naan or other flatbread. This dish is especially good with homemade puris (fried Indian flatbread).