Curried Chickpeas

I love Indian food.  Truly love it.  Though I wouldn't dare classify this as authentic Indian food it is quick and easy enough to make often.  It's good enough to eat alone, but I like to make it a complete meal by putting it over some jasmine rice.  I've also had it for breakfast with an egg on top.  Simply delicious.

Ingredients:

2 Tbsp. Olive Oil
1 Yellow Onion
3 Cloves of Garlic
2 Cans of Chickpeas (Garbanzo Beans)
1 Large Can (minus 1 cup) Tomato Sauce
1 Cup Water
1 Tbsp. Curry Powder
2 Tsp. Cumin
2 Tsp. Corriander
1 Bunch Fresh Cilantro

Add the oil to a medium sized pot and begin to warm over medium heat.  Dice the onion and mince the garlic, adding it to the oil.  Cook until the onion is soft, 3-5 min.  

Drain the water from the chick peas and add to the pot along with the tomato sauce, curry powder, cumin and coriander.  Bring to a simmer.

Roughly chop about half the bunch of cilantro and add it to the pot.  I like to keep the rest for use as a fresh topping.  Continue to simmer over medium heat, stirring regularly, until the sauce starts to thicken, about 25 minutes.