1 onion, chopped
2-3 garlic cloves, pressed
1/2 - 1 T curry paste
2 cups cooked chickpeas
2 T soy sauce
1 1/4 cups coconut milk
chopped tomatoes
1 T brown sugar
fresh juice from 1/2 lime
chopped fresh basil
Heat oil over medium-high heat. Add the onions and saute, until they start to brown, then add the garlic and curry paste. Saute until the garlic softens, then add the chickpeas, soy sauce and coconut milk. Bring to a boil and simmer 10 - 15 minutes, then stir in the tomatoes, sugar, and lime juice. Simmer another 10 minutes, then stir in the basil.
I served this over brown rice, which is my standard, but I'm sure it would be delightful over Jasmine rice, or white rice simmered with tea or cinnamon sticks.
I used 1 T of red curry paste, which was quite spicy. Next time, I'll cut back on the curry, or experiment with green or yellow curry paste. I'll also add some veggies along with the chickpeas... maybe cauliflower, carrots, red peppers, and zucchini?
I used 2 leftover canned tomatoes, which I chopped and added along with a bit of their juice. If I didn't have to use up canned tomatoes, I would've used 1 medium or large fresh tomato.
Cilantro tastes soapy to me, but if you like cilantro, I'd sub it for the basil because it's more authentic :)