Easy Chickpea Curry

Ingredients

3 tablespoons olive or vegetable oil

2 cups onions, diced

5-6 cloves garlic, minced

1 chili pepper of choice, seeded and diced (I used jalapeno)

1 (2-inch) hunk fresh ginger, peeled and minced

3 tablespoons curry powder

1 teaspoon ground cumin

¼ teaspoon cayenne

¼ teaspoon ground turmeric

2 teaspoon salt

2 (15-ounce) cans chickpeas, drained and rinsed well

1 medium banana, mashed

3 ounces tomato paste

Directions

Heat oil over medium heat. Add onions and cook until slightly softened, about 8 minutes. Add garlic, chili pepper, and ginger, and cook for about 2 minutes. Add spices and salt, and stir well until you end up with a paste. Add chickpeas, plus enough water to cover them (about 3 cups). Bring to a boil, then reduce heat and simmer, stirring occasionally, for 30 minutes.  Add tomato paste and mashed banana and cook for 30 minutes more, until most of the liquid evaporates. The sauce should be thick when ready, not soupy.

Serve over rice (preferably basmati or jasmine).