Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 two-inch piece of ginger, finely chopped
• 1 tablespoon Garam Masala
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper
• 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
• 2 (14.5 oz / 410 gr) cans diced tomatoes
• 1 (13.5 oz / 400 ml) can full fat coconut milk
• Salt to taste
   

Directions:

Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and spices and sauté until fragrant, about 30 seconds.
Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
Take a taste and adjust seasoning if needed.
Remove from the heat  and serve.