Indian channa masala is on regular rotation in my house:
Chop one onion roughly and sauté in a hot pan with oil until translucent and jammy (this takes 10-15 mins actually and keep stirring and scraping so it doesn't catch. But builds flavour beautifully)
Add 1 tsp each of whatever you have of the following:
-fresh ginger or ginger paste
-minced garlic or garlic paste
-finely chopped green chilli (remove seeds if you don't like it too hot) or chilli powder
-turmeric powder
-coriander powder
-cumin seeds or cumin powder
Doesn't matter if you don't have everything above, just whatever you have.
Add one roughly chopped tomato and salt to taste. Let it cook for 5 mins. Cool, and blend with a hand blender. (If you chop very finely you don't need to bother with this, I'm a lazy cook).
But back on heat, tip in a can of cooked chickpeas, let it simmer away for 10-12 mins. Add some chopped coriander, a squeeze of lime. If you want it more creamy grind a small handful of cashews very fine (or use 2 tbsp of almond meal) and stir it through - makes the curry thick and glossy. Or just before serving add a tbsp of thick yoghurt.
Great with rice / bread / on toast / with brioche.
Also, the leftover water from chickpea cans is a miraculous ingredient.. aquafaba. If you have a kitchenaid or similar hands off mixer, just chuck the liquid in there and let it whip it up. Forms thick peaks like egg whites but unlike egg whites you cannot over beat. Add a half cup of sugar and continue to let it whip until it forms glossy peaks - then spoon onto baking tray and bake in low oven (say 100C) for an hour or more till it forms beautiful vegan meringues! Add colour/flavourings/top with fruit!