Curried Chickpeas-vegetarian dinner

This is one of my FAVORITE recipes.  It originally came from Sunset magazine (which by the way offers great healthy recipes on a regular basis).  This is meatless yet filling and can be modified for those who do not like spicy food.  I leave the heat out until the end that way the kids eat it as well.

Curried Chickpeas and Tomatoes
(modified from Garbanzo Tomato Curry)
-makes 6-8 servings

1 onion, chopped (yellow works best-stronger flavor)
1 Tbsp minced fresh ginger
3 cloves garlic, minced
1/2 Tbsp grapeseed oil (or olive or canola)
1 Tbsp curry powder
1/2 Tbsp mustard seed
1/2 Tbsp whole cumin seed
2 cans chick peas (also labeled garbanzo beans), drained and rinsed
1 32oz can diced or petite diced tomatoes (undrained)
Cayenne powder to taste
Hot sauce to taste (Franks or Tabasco)
Chopped Cilantro
Plain yogurt
Cooked Jasmine or Basmati rice (about 1/2 C per serving)

In a large pan heat oil over medium heat.  Add onions, ginger and garlic until onion just begins to brown, about 6 minutes.  Add curry powder, mustard and cumin seeds and stir until fragrant, about 30 seconds.
Add chickpeas and tomatoes (with juice).  Bring to a boil, reduce heat, simmer uncovered stirring occasionally to blend flavors, about 5 minutes.  If the mixture is thicker than desired, stir in a little water to thin.

Serve in shallow bowls with rice.  Spoon 1/4-1/2 C yogurt next to the chickpeas.  Top with cilantro and cayenne or hot sauce to taste.