1 – 14 ounce can chickpeas (garbanzo beans), drained and rinsed
1 – 14 ounce can coconut milk (do not use low fat version)
1 – 14 ounce can diced tomatoes (fire roasted tomatoes, if you can find them)
1 tablespoon tomato paste
1 clove garlic, minced
2 teaspoons garam masala
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/2 teaspoon sugar
2 tablespoons heavy cream or yogurt
optional: 1/4 cup raw cashews
In a large skillet over medium heat, add all the ingredients and mix well. Bring to a boil. Reduce heat and let simmer for 10 minutes or until nearly desired thickness (the sauce will thicken more as it cools).
Good served with cooked rice.