Curried chick peas- warm salad. This one is a modified quick-fix version of traditional Indian Chana Masala (i.e. Chick Pea Masala) You can serve it with roti, naan or kulcha (Indian flat bread) or eat it topped on spinach and lettuce or as a warm side dish or even by itself!
Now for the easy way to make it: heat some organic coconut oil in a flat iron wok or girdle. Next add generous quantities of cumin and asafoetida. Next sprinkle some freshly ground black pepper, but in case you are not much for hot taste, you can skip black pepper. Once cumin start to give off their fine aroma, add rinsed organic canned chick peas. Mix well and add Madras curry spice, coriander seed powder and salt to taste. I prefer to use Himalayan black salt for it's eclectic (though strong) taste and beneficial qualities, but you can use any good variety of plain sea salt i.e. not flavored/spiced.
Mix further and allow to cook for a few minutes. As the masala (spice mix) cooks, you can see it blend well with chick peas. Finally add lots of cilantro for that exotic taste and for cilantro's beneficial cooling and curry-balancing properties.
Serve warm with Indian flat breads or freshly cooked basmati rice or as a salad- on a bed of baby spinach or simply enjoy by itself. Your dinner is ready- quick to make and yummy to taste! :-)