Curried Chick Peas

5 T oil
2 med onions, chopped
4 cloves garlic, minced
1 T ginger, minced
1 tsp ground cumin
2 tsp ground coriander seed
1/2 tsp turmeric
1/2 tsp red pepper
1 T. garam masala
1 15 oz can crushed tomatoes
2 15 oz cans chick peas, undrained
2 tsp kosher salt
juice of 1/2 lemon
2 T cilantro, chopped
Heat oil in a pot over medium high heat. Add onions and fry stirring until caramel colored brown, about 8-10 minutes. Add garlic, cumin, coriander, turmeric, red pepper and garam masala and fry for 30 seconds. Add tomatoes and ginger and cook 5 minutes. Add chickpeas and their liquid, salt and lemon. Simmer 20 minutes covered then add cilantro. Serve over cooked Basmati Rice.
Sara