Yum! This was really good. I adapted this recipe based on the comments from a popular one over at vegweb. http://vegweb.com/index.php?topic=5060.0
I served it with basmati rice and some watermelon. Honestly chick peas, garbonzo beans, don't really do it for me. They're kind of a tough bean, in my opinion. I still really liked this recipe. Next time I might use kidney beans and see how that turns.
2 Tlb. canola oil
1 medium onion, chopped
4 large cloves of garlic, minced
1 1/2 tsp. curry powder
1 1/2 tsp. garam masala
2 Tlb. tomato paste
15 oz can of chick peas, drained
1/2 a can of coconut milk
1 Tlb. lemon juice
1/2 tsp. salt
fresh black pepper
red chili pepper flakes
1 Tlb. margarine
1/2 cup frozen peas
Heat the oil on medium high heat. Fry the onions until they are slightly browned.
Reduce the heat to medium and add garlic, curry, garam masala, and tomato paste. Stir and simmer about 2 minutes.
Add the chick peas, coconut milk, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally.
Add red chili pepper to taste.
Add margarine and frozen peas, stirring to melt the margarine. Simmer for 5 more minutes or until peas are softened and dish is hot.
Serve over rice.