I love beans…for me it’s the most versatile type of protein I can eat. It’s probably because I grew up sipping misoshiru (miso soup) — a staple soup of Japanese cuisine. I was so excited when my friend Sunil agreed to teach me how to cook chana, Nepali beans. It was so easy to prepare and I’ve been making it ever since…

What you’ll need…
Garbanzo beans (canned ok)
1 onion (diced)
1 cup tomatoes, diced (fresh or canned)

Sprinkle of cumin
Sprinkle of turmeric
1 teaspoon garlic paste
1 teaspoon ginger paste
Sprinkle pinch of salt

Heat Pan
Brown onion and tomatoes
Sauté mixture until soft and brown
Add garbanzo beans
Add all spices and sauté for 15 minutes