From the kitchen of Sarah Phillips, East Lansing 1 ½ C. rice 1 T. olive oil 1 medium onion, minced 1 can chickpeas, drained and rinsed 1 can diced tomatoes 2-3 t. chana masala spice mix ½ c. water 2 T. flour Salt and Pepper to taste 1/4 c. fresh parsley or cilantro, chopped Prepare rice according to package. In a large skillet, saute the onion in olive oil for 5-7 minutes until soft, then add tomatoes and chickpeas. Combine the water and flour in a small bowl until well mixed. Add to pan with the chana masala spice mix. Simmer for 10-15 minutes on medium until thickened. Salt and pepper to taste. Serve over the rice, garnish with fresh parsley or cilantro and enjoy!