This chana dhal is really easy and I have never known anyone not love it. Serve with rice or anything. Much better if you make it the day before.
2 tins chickpeas, 2 tins chopped tomatoes, large bunch fresh coriander (try the market or any Indian/Chinese food shop for cheaper bunch), ground coriander, ground cumin, onion(s), veg oil.
Chop onion as small as you can be bothered. Cook gently in a generous slug of the oil for a while. Add 2 large tablespoons of the ground coriander and ground cumin and stir. Add most of the fresh coriander, sometimes I just chop it all in with scissors but obviously nicer if you strip it off the stalks and chop. Stir to mix well. Add a tin and a half of the tomatoes, stir, bring to the boil, cover and simmer for 10 mins. Add more tomatoes if it gets dry. Drain the chickpeas of the tin water, and add them to the pan. Bring back to the boil and simmer gently for at least another 30 mins. As I say, if you can leave it in the fridge overnight and reheat it with a bit more tomato or just a bit of water, it's much better.
Do remember that with any vegan recipe, if you eliminate the bit about soaking and boiling the dried pulses and just buy tinned ones, the recipes get a lot easier. And don't forget a nice jacket potato with baked beans.