Chickpea Curry

• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon Madras curry powder (I used very generous spoon of Pataks' Madras Curry Paste)
• 2 teaspoons chopped gingerroot (generous)
• 12 teaspoon salt (scant)
• 1 (398 ml) can diced tomatoes
• 1 (540 ml) can chickpeas, drained and rinsed
• 12 cup water
• 1 tablespoon fresh squeezed lime juice
• 1 12 teaspoons honey
• 2 tablespoons chopped fresh cilantro (very generous)

1. Heat oil and saute onion & garlic 5 minutes or until softened.
2. Add curry, ginger & salt.
3. Stir a few seconds till fragrant-dont scorch!
4. Add tomatoes, bring to boil.
5. Simmer 5 minutes till sauce thickens slightly.
6. Add chickpeas, water, lime & honey and simmer 10 minutes.
7. Add a bit more water if sauce gets too thick.
8. Stir in cilantro and serve.

oil, onion, garlic, curry, gingerroot, salt, tomatoes, water, fresh squeezed lime juice, honey, fresh cilantro

Taken from www.food.com/recipe/chickpea-curry-404270 (may not work)