Chickpeas with Onion

• 1 C oil
• 4 tsp mustard seeds
• 4 dried red chili
• 40 to 50 fresh curry leaves
• 12 cups thinly sliced onion
• Ground masala
  • 8 tsp corriander
  • 4 tsp cumin
  • 1 tsp cayenne
  • 1tsp turmeric
• 4 tsp coarsly ground black pepper.
• 4 tsp salt
• 8 (15-oz) cans of chickpeas, rinsed and drained

1. Heat the oil in a nonstick frying pan over medium-high heat. Add the mustard seeds and cover.
2. When the seeds pop, toss in the dried chili and curry leaves.
3. After the leaves crackle put in the onions and fry until the edges are nicely browned.
4. Add the ground masala, black pepper, and salt and stir for 1 minute or until the spices are giving off their aroma. Add a tsp or two of water to prevent sticking.
5. Add the chickpeas and continue to fry over medium heat, stirring frequently.
6. As the mixture dries out add water, a few tablespoons at a time while continuing to stir.
7. After 10 minutes themixture will appear darker and the chickpeas will begin to break down and blend with the onions. Break the chickpeas with a spoon if they are still not broken down.
8. Remove from heat and taste for salt.