It is one of the most famous vegetarian dishes found at Indian restaurants in Norway? A very tasty and protein-rich dish that fills you up well. Chana means pea and masala means a spice mixture or a spicy sauce. The dish goes well with basmati rice , roti , pori or bhature. The dish has many variations and I give you a simpler variant, without too many foreign spices but very tasty.
The quick version is, as you know, a can from the store, so I have based my decision on this amount. You are the one who makes the choice and the taste will be different. 
CHANA MASALA
2-3 servings depending on what you have on hand.
400 gr cooked chickpeas
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 tsp grated ginger
1 tablespoon tomato paste
¾ tsp salt
1 tsp chili powder
3 tablespoons oil
1 teaspoon cumin
½-1 dl water
1 tsp garam masala
2-3 tablespoons lime juice
2 tablespoons fresh coriander
To get maximum flavor, you should rinse and soak the chickpeas the night before. They need to be cooked for 50-60 minutes in a regular pot and about 25 minutes if you have a pressure cooker. In my cookbook "Indian food on a Norwegian plate" you will find a table with cooking times for all lentils and beans in a pot and pressure cooker.
Procedure:
- Mix chickpeas and all spices except chili powder in a bowl.
- Heat oil, add cumin. Add chickpeas and spices. Let everything simmer with a little water for 4-5 minutes.
- Stir in the garam masala, lime juice and half of the coriander leaves.
- Serve with a fresh chili or red onion in rings and fresh coriander.