Chickpea Curry

I love chickpeas.  Here is an easy recipe from Peak of Market for a hot dish
for one of the cold days we will be facing in the upcoming months.

2 tbsp (30 ml) vegetable oil
1 onion, chopped
1 small piece of cinnamon stick
2 garlic cloves, crushed or minced
1 tbsp (15 ml) ginger root, finely grated
2 ripe tomatoes, chopped
2 cans chickpeas, drained but save liquid
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) ground coriander
1/2 tsp (2 ml) salt

In large skillet, heat oil.  Add onion and cinnamon stick.
Cook stirring until onion is soft, about 10 minutes.
Add ginger and garlic and continue cooking another 3 minutes.
Add tomatoes and simmer about 10 minutes until tomatoes are soft.
Stir in chickpeas, cumin, coriander and salt.  Simmer 10-12 minutes.
Add about 1 cup reserved chickpea liquid to make it saucy.

Serves 4