Channa Masala: 1. Heat 5 tbsp (80 ml) vegetable oil in a large saucepan over medium-high heat. Add 2 finely chopped medium onions and ginger & Garlic Blend and cook until golden-brown. 2. Add Channa Masala Spice Blend and cc 1-2 minutes. 3. In a cup mix 3/4 cup (200 ml) water and tomato puree. Add to saucepan and cook until oil starts to separate. 4. Add 28 oz (796 ml) can of chickpeas, drained and rinsed, and 2 cups (500 ml) water. Cook 2-3 minutes over high heat. Lower heat to medium and simmer until gravy is slightly thick, 15-20 minutes. 5. Remove from heat, let stand 3 minutes and serve with basmati rice. Optional: Sprinkle 1 finely chopped small onion and lemon juice over cooked chickpeas. Basmati Rice: 1. Wash rice in 2-3 changes of water. Drain. 2. Combine with 1-3/4 cups (400 ml) water in a medium saucepan over high heat. Bring to a boil, reduce heat to low and cover tightly. Cook 10-15 minutes, stirring once, until liquid is completely absorbed. 3. Remove from heat, let stand covered 10-15 minutes, and fluff with fork before serving. Shopping List: 1. 1 large can chickpeas (28 oz/796 ml). 2. Vegetable oil. 3. 3 onions (2 medium, 1 small). 4. Lemon juice. Increase the heat! Add finely chopped green chilies.