Two pot meal: Channa Masala for two to four.

[Amgine]

Channa masala is chickpeas in a tomato-onion curry sauce, a delightful and pretty easy meal to make aboard using a fresh onion & garlic and everything can be preserved - excellent passage food! it's thick and served on rice in a bowl.

2-3 Tablespoons cooking oil
1 medium onion, finely chopped
2-5 cloves garlic, minced
1/2 Tablespoon fresh minced/ground ginger, or 1/2 tsp ground dried ginger
1 teaspoon to 1 Tablespoon Garam Masala
1/2 can tomato paste (I haven't figured out what to do with the other half yet.)
1 398ml/13.5 oz can chickpeas (garbanzo beans,) or 2 cups prepared and cooked from dry
1/2 cup and 1 cup of water, divided

After preparing the chickpeas, chopping and mincing the onions, garlic, and ginger:

Heat the oil in a dutch oven/wok/large saucepan on the stove. When hot, add onions, garlic, and ginger. Cook until onions are golden brown, stirring often. Simultaneously, prepare rice, removing from heat when done but leaving sealed in pot. If you have a single burner, prepare chickpeas first, then rice, then reheat the chickpeas briefly.

Add garam masala (to taste), and cook 3 minutes at least. Add tomato paste and 1/2 cup of water, stir constantly while heating until well blended and oil begins to separate from the sauce. Add chickpeas and 1 cup water, and stir. Heat to light boil and reduce heat to a steady simmer, stirring often. Cook down until sauce thickens somewhat and is rich enough for your tastes, but make sure it does not stick.

Serve on rice in bowls. The heat range will depend on how hot your garam masala is, and how much you use.