Another recipe by Alison Holst is for Better Chickpeas.

Heat oil in a pan and cook a diced onion and some garlic.
Add 1t garam marsala, 1t curry powder, 1/2 t cumin (or some other nice combination of spices!) Cook for a minute.
Add a can of drained chickpeas, cubed potatoes and chopped carrot (or whatever veges you like).
Add a can of tomatoes and a little water, or a can of tomato soup, or a cup-of-soup (made with 1 C water).

Cook for about 1/2 hour, or until the potatoes are soft and the sauce has thickened.

Serve with rice.