Chickpea Curry

1 (16 ounce) can chickpeas, drained and rinsed
1 onion, diced
1 teaspoon fresh ginger, minced
5 garlic cloves, minced
1 -4 teaspoon curry powder (taste as you go.)
1/2 teaspoon salt
1 medium tomato, diced
2 -3 tablespoons olive oil
water

Directions:Prep Time: 5 mins
Total Time: 15 mins
1 Saute onions in olive oil for 3 minutes.
2 Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
3 Add chickpeas and salt and a tablespoon or so of water.
4 Cook and stir about a minute.
5 Add tomatoes and cook for 5 minutes, stirring gently.
6 Add another spoonful of water if it seems dry or if it's burning or sticking.
7 Serve with flatbread and rice.

Courtesy food.com

I have found canned chickpeas at Mega Mart in the bean section, but I also have found dried chickpeas at several asia marts.