Ingredients

Instructions

  1. Saute onions in olive oil for 3 minutes.
  2. Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
  3. Add chickpeas and salt and a tablespoon or so of water.
  4. Cook and stir about a minute.
  5. Add tomatoes and cook for 5 minutes, stirring gently.
  6. Add another spoonful of water if it seems dry or if it's burning or sticking.
  7. Serve with flatbread and rice.