Curried Chick Peas

When I was in grad school I was broke and struggled to make ends meet with a small budget. A girl cannot live on macaroni and cheese and ramen noodles alone so I came up with this easy and cheap curried chick peas recipe.

I would watch the grocery store sales at my local Safeway and stock up on cans of chick peas and diced tomatoes when I could find a good deal. Besides being economical the chick peas provided me with some added protein in my diet and I ate this about once a week during grad school. Nowadays I still eat it once and awhile when I come home tired from work and want to make something fast and simple that I don't need to think about.  

Ingredients List
- 1 can of chick peas (garbanzo beans), drained and rinsed
- 1 can of diced tomatoes
- 1 Tbsp. curry powder
- 1/2 cup of fresh cilantro, chopped
- Salt to taste

Directions
- Combine chick peas, tomatoes, curry powder and salt in a pot
- Heat over a medium heat burner and allow to simmer for a few minutes
- After cooling a bit add cilantro and serve 

Tips and Tricks
- It is important to thoroughly rinse the chick peas in my opinion
- Although the recipe doesn't make a huge amount I find it filling so I would eat half of the recipe at a time. It tastes best if you add the cilantro just before you eat it so I would set aside half and only add cilantro to the amount I was going to eat right away
- To keep my cilantro fresh after bringing it home from the store I like to store it in a glass of water.