Ingredients: 

• 1 can (400 g) chickpeas, drained and rinsed
• 1 large onion, chopped
• 1 cup chopped tomatoes (fresh or canned)
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp EhuruAja spice blend
• 1 cup vegetable broth or water
• Optional: Dash of smoky mix
• Fresh coriander for garnish (optional)

Instructions:

1. Sauté: Heat olive oil in a pot; cook onion and garlic until golden.
2. Spice: Stir in EhuruAja and let the spices bloom for 1 minute.
3. Combine: Add chickpeas, tomatoes, and broth; bring to a simmer.
4. Cook: Let simmer for 10 minutes until flavours meld.
5. Finish: Optionally add smoky mix, garnish with coriander, and serve with naan or rice.