Chickpea Curry

1 Tablespoon Olive Oil. 1 15oz. Can Chickpeas drained and rinsed. 1 Large Onion diced. 1 1/2 Teaspoons Ginger Powder. 1 Teaspoon Cumin. 1/4 Teaspoon Sea Salt (to taste). 1/8 Teaspoon Black Pepper. 5 Cloves Garlic, minced. 5 Teaspoons Curry Powder. 1 Large Tomato Chopped. 1/8 Teaspoon of Cinnamon. 1/4 Teaspoon of Dried Oregano. 1 Cup Water.

Heat oil in pan, add onion and cook until clear. Add garlic, cook for 1 min. Add ginger and curry, stir to mix and cook 1/2 min. Remove pan from heat. Add chickpeas, sea salt, pepper, cumin, cinnamon, water, stir to mix. Return pan to heat, add tomato and oregano, stir to mix and cook for 2 min. Cover pan and simmer until tomatoes are cooked down. Stirring to prevent sticking. After tomatoes are cooked, remove lid and continue cooking to remove excess liquid if desired, or until desired thickness. Serve with rice.

*Easy and satisfying. Goes well with spicy potatoes & cauliflower.