Chickpeas with Tomato Curry

Ingredients

• 3 T. vegetable oil 

• 4 garlic cloves, minced 

• 2 T. ginger, grated

• 2 teaspoons garam masala 

• 2 teaspoons curry powder

• 1 teaspoon salt 

• 1/2 teaspoon freshly ground pepper

• 2 cans chickpeas, drained and rinsed or 3-4 cups cooked chickpeas

• 1 1/2 cups crushed tomatoes (I used 1- 14.5 oz can San Marzano whole tomatoes and blended until I got to the texture I wanted)

• 1/2 cup water

• 1 teaspoon cilantro, chopped