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2 tablespoons extra virgin olive oil

1/2 cup diced yellow onion

1 cup quartered cherry tomatoes

2 teaspoons minced fresh ginger

1 tablespoon minced fresh garlic

1, 15 ounce can chickpeas, drained and rinsed

8 ounces tomato sauce

1/2 cup water

1/2–3/4 teaspoon kosher salt (start with 1/2 teaspoon and taste at the end)

1 teaspoon garam masala

1/2 teaspoon turmeric

1/2 teaspoon cumin

1/4 teaspoon black pepper

2 cups cooked basmati rice or brown rice

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In a medium sized skillet over medium heat, add olive oil, onions, and chopped tomatoes

Sauté until the onions are soft, about 4 minutes

Add ginger and garlic, stir and sauté for an additional minute

Add chickpeas, tomato sauce, water, salt, and all the spices and stir

Let simmer for 5-7 minutes for the chickpeas to warm through

Serve with rice