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Ingredients One per line	1/2 red onion, chopped 1 clove garlic, minced 1 T curry powder 1 tsp cumin powder 1 tsp ground coriander 1 tsp ground paprika 1 tsp dried ginger 1 (14 oz) can diced tomatoes 1 (14 oz) can low sodium chickpeas (drained and rinsed) 1 1/2 c unsweetened almond milk or coconut milk 2 T maple syrup 1 tsp salt 1/2 tsp ground black pepper rice for serving Optional: add cooked chicken to sauce serves 4-6
Directions One per line	Preheat large nonstick skilled over medium heat. Combine curry powder, cumin, coriander, paprika and ginger in small bowl and whisk together. Once pan is headed add onions, and garlic along with a few T of water. Cook until onions are soft, just a few minutes. Sprinkle the dry spice mixture over the onions and garlic. Mix well until spice mixture covers onions, let cook for about a minute, adding a little water as needed to prevent sticking. Add tomatoes, chickpeas, almond milk or coconut milk and stir well to combine, let simmer for a couple minutes. Reduce heat to medium low, add maple syrup, salt, pepper, keep simmering. Remove from heat and serve over rice or by itself as a soup. If you like your curry a little thicker, combine 1 T flour with 2 T water, mix into a slurry and add to curry at the end of cooking.
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