Ingredients:

2 tablespoons oil
1 medium onion, chopped (2 cups)
3 large cloves garlic, minced
1 tablespoon Red or Yellow Curry Paste
1-15 oz can chickpeas, drained
1-13.5 oz can Coconut Milk
2 tablespoons soy sauce
1 medium tomato, chopped
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 cup fresh chopped basil or 2 tablespoons chopped cilantro
4 cups cooked Jasmine Rice

Methods:

1. Heat oil in a large skillet over a medium high heat.Add onions and cook until they start to brown. Add garlic and curry.Stir-fry until garlic is soft and curry dissolved.
2. Add chickpeas,Coconut Milk,and soy sauce.Bring to a boil and cook chickpeas 3-5 minutes. Add tomatoes,sugar,and lime juice. Simmer for 1-2 minutes.
3. Stir in basil or cilantro until combined, and serve over rice.

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