2 Cups cooked or canned chickpeas
1 tbsp ghee or veggie oil
1/2 red onion, diced
1 1/2 tsp of all of the following: Garlic, ginger, cumin, coriander, garam masala, chili powder plus more garlic, to taste, if needed
2 cups crushed tomato
1 1/2 cups coconut milk
Sea salt, to taste
fresh cilantro optional
Saute the onions and spices until softened, add tomatoes and salt and simmer for 30 minutes. Then add coconut milk and chickpeas until heated through.
I served this with 2 cups of brown wild rice. You can also add diced onion, carrot and peas if you want!