Chickpeas with Tomato Curry
3 T. vegetable oil
4 garlic cloves, minced
2 T. ginger, grated
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cans chickpeas, drained and rinsed or 3-4 cups cooked chickpeas
1 1/2 cups crushed tomatoes (I used 1- 14.5 oz can San Marzano whole tomatoes and blended until I got to the texture I wanted)
1/2 cup water
1 teaspoon cilantro, chopped
In a large saucepan, heat oil and add ginger and garlic until lightly browned. Stir in the garam masala, curry powder, salt and pepper. Give this a quick stir until fragrant. Stir in chickpeas and tomatoes and 1/2 cup water.
Simmer until sauce is thickened. Stir in cilantro.
Serve with chopped jalapenos, chopped white onion and a dollop of yogurt.