2 T EVOO
1 small, white onion, finely diced
2 t ginger, minced
1 garlic, minced
2 t garam masala
1 t ground cumin
1/2 t ground coriander
1/4 t salt plus a pinch
1/4 c tomato paste
14 oz. reduced fat coconut milk
15 oz. no salt added chickpeas
1 T lemon juice
chopped fresh cilantro

2 T EVOO 1 small, white onion, finely diced 2 t ginger, minced 1 garlic, minced 2 t garam masala 1 t ground cumin 1/2 t ground coriander 1/4 t salt plus a pinch 1/4 c tomato paste 14 oz. reduced fat coconut milk 15 oz. no salt added chickpeas 1 T lemon juice

Heat oil in large saucepan over medium heat. Add onion and cook stirring frequently until soft and brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander, and 1/4 t. salt. Cook for 1 minute. Add tomato paste and cook for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.

Puree the sauce with an immersion blender until smooth. Return sauce to pot and add chickpeas, lemon juice, and pinch of salt. Sprinkle with cilantro.