1/2 onion chopped

1 thumb size ginger chopped or 1 T ginger paste

2 tomatoes chopped

3 cloves garlic chopped

can of chickpeas strained

2 t curry powder

1 t garam marsala

salt and pepper to taste

1 can coconut milk

juice from 1/2 lemon

2 T fresh cilantro (garnish)

Add some oil to pan.  Add onion garlic and ginger saute over med high heat for a couple of minutes or until fragrant.  Add curry garam marsala salt and pepper.  Cook for min or 2 until the spices activate.  Add tomatoes and cook for a min or 2.  Add coconut milk and bring to boil.  Reduce heat to med and add chickpeas simmer for 7-10 min.  Add lemon juice.  Serve w/ rice.