Green Onion Chickpea Curry

This is a close variation to a recipe from Vikram Vij's Indian Cuisine Cookbook, which I highly recommend (I cook from it weekly). I've previously reviewed his restaurant which is also excellent if you're in Vancouver.

1/3 cup canola oil
2 tsp ground cumin
1 medium onion, finely chopped
2 medium tomatoes, chopped
1 tsp salt
4 Tbsp grated ginger
2 jalapenos, deseeded, finely chopped (or more if you like it spicy)
1 can chickpeas
1 can coconut milk
8 stalks green onions, chopped

Heat oil in medium pot or high lipped pan, and add cumin. Toast for 1 minute. Add onions and saute until they being to brown.

Stir in tomatoes, salt, ginger and jalapenos, and saute for 5-8 minutes, until oil glistens on top.

Add chickpeas and coconut milk. Bring to a boil then reduce heat to medium low and simmer for 10 minutes until curry begins to thicken.

Add green onions and cook for another minute, then remove curry from heat. Serve over rice or with naan.