1 (14-ounce) can refried beans
1 red onion, finely chopped
1/4 cup chickpea flour
2 tablespoons chana masala, recipe follows
1 teaspoon salt
2 tablespoons grapeseed oil
2 tablespoons mango powder
2 tablespoons pomegranate powder
2 tablespoons fenugreek leaves (available online or at most Asian markets, or substitute with celery leaves)
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon red chile powder
1/2 teaspoon salt
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