2 cups coarsely choped fresh tomatoes
1 1/2 cups coarsely chopped onion
One 2″ piece fresh ginger, peeled, coarsely chopped
1 1/2 Tbsp. curry powder
4 cups cooked chickpeas
Put tomatoes, onion and ginger in food processor and puree until smooth.
Transfer to a large skillet. Stir in curry powder and cook over medium heat for 5 minutes, stirring occasionally.
Reduce heat to low and stir in cooked chickpeas. Heat through, serve hot.