Chickpea Curry

4 c. Water
1 Large Onion
28 oz can of diced tomato
6 oz tomato paste
1/3 cilantro leaves 
2 tsp. Garam masala
2 tsp. Garlic powder
1 tsp. Cumin
1tsp tumeric 
Ground Ginger
1/2 tsp cayenne pepper
1 tsp. coriander
1 tsp salt
30 oz garbanzo beans
Rice


Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. Sprinkle in the spices, garlic and stir, cooking for another minute or so. Pour in the tomatoes and water and stir to scrape up all the brown bits in the pan. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. 

Serve the curry over the rice. Garnish with the cilantro.