How to Make Chickpea Curry

* 1 tablespoon olive oil

* 1 onion, diced

* 2 cloves garlic, minced

* 1 teaspoon ground cumin

* 1 teaspoon ground coriander

* 1 teaspoon garam masala

* 1/2 teaspoon turmeric powder

* 1/2 teaspoon red chili powder (adjust to taste)

* 1 (15 ounce) can chickpeas, drained and rinsed

* 2 (14.5 ounce) cans diced tomatoes, with juice

* 1 cup vegetable broth

* 1/4 cup chopped fresh cilantro

* Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion and cook until softened, about 5 minutes.

3. Add the garlic, cumin, coriander, garam masala, turmeric powder, and red chili powder and cook for 1 minute more, or until fragrant.

4. Add the chickpeas, tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chickpeas are heated through.

5. Stir in the cilantro and salt and pepper to taste.

6. Serve the chickpea curry over rice or with naan bread.

Tips:

* If you don't have garam masala on hand, you can substitute with a mixture of 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground cloves.

* If you want a thicker curry, you can add a little cornstarch or flour to the pot.

* For a vegan version, omit the ghee or butter and use a plant-based oil instead.

* You can also add other vegetables to the curry, such as potatoes, carrots, or bell peppers.

* Serve with yogurt, raita, or chutney for added flavor.