2 tsp. olive oil
1 can chick peas, drained and rinsed
1 onion, chopped
1 tsp. ground ginger
1 tsp. cumin
5 cloves of garlic, minced
5 tsp. of curry powder
1 can of diced tomatoes
1/8 tsp. cinnamon
1/8 tsp. oregano
salt & pepper to taste
2/3 cup of water
In a large skillet, heat olive oil. Cook onion in oil until soft. Add garlic, ginger, and curry powder, and stir for a minute. Add water, tomatoes, chick peas, cumin, cinnamon, oregano, salt and pepper. Cover pan and simmer 5-10 minutes. If you want it thicker, then remove the lid while simmering. Serve over rice or quinoa.
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