3 tbsp oil

1 medium onion, chopped

1 garlic clove, minced

1/4 tsp cayenne pepper, or more to taste

1/4 tsp ginger powder

1 tsp smoked paprika

1/2 tsp turmeric

1 tsp cumin 

1 tsp cinnamon

1-28 ounce can whole, diced, or crushed tomatoes (or frozen ones from the garden!)

1 tsp salt, or more to taste

1 cup water

2-15 ounce cans cooked chickpeas

Cilantro, chopped, for garnish

1. Heat oil in a soup pot over medium high heat.  Once hot, add the onion and cook until softened.  Add the garlic and all the dried spices** and cook until fragrant for about 2 minutes.  Stir frequently.  Add the tomatoes, water, and salt.  Cook over medium for 20 minutes or so, until the ingredients are integrated.

2. Add the chickpeas and cook another 15-20 minutes, until the mixture is thick.  Serve over brown rice or quinoa.  Garnish with chopped cilantro. 

* This dish freezes nicely for a second meal.

** I like to nearly double the spices on this dish as it makes for an extremely aromatic and warming cold-weather dish.

Thank you to the food blog In Pursuit of More for this lovely recipe.