Chickpea curry

• 3 tbsp ghee or oil
• 1 yellow onion, finely chopped
• 1/2 tsp mustard seed
• 1/2 tsp cumin seed
• 1 green chili (e.g. jalapeno), halved or quartered with seeds left in
• 5 cloves garlic, finely chopped
• 1 inch fresh ginger root, finely chopped
• 2 tbsp tomato paste
• 1 can chopped tomatoes
• 1/4 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp salt 
• 3 tins chickpeas
• 1/2 tsp garam masala
• 1 tsp mixed cumin/coriander powder
• 2 cups water
• 6 sprigs cilantro (fresh coriander) chopped roughly including stems

Heat ghee and when hot add mustard and cumin seeds -- these should sizzle and soon the mustard seeds will start to pop. The popping is your cue to add the onion. Saute for a few minutes then add ginger and garlic and cook a few more minutes, stirring frequently. Add tomatoes and tomato paste, chili powder, salt, garam masala, turmeric, cumin/coriander and finally the chickpeas. Add water and cilantro.

Bring to boil then reduce and simmer for 20 minutes. Use an old school potato masher to mash up some (but not all) of the chickpeas. Stir and repeat until you have a good mix of thick sauce and intact chickpeas.