Chickpea Curry

I like my curry a bit spicy, so keep that in mind when eyeing how much cayenne I added to this one :)
This can really be made with any veggies you have on hand (zucchini and/or bell peppers might be nice) or a cup or two of frozen mixed veg, but I really like fresh tomatoes.

2 tbsp oil (veggie or olive)
2 small onions, chopped finely
2 tsp finely minced ginger root
6 cloves garlic, minced
2 tsp ground cumin
2 tsp ground coriander
1 tsp + cayenne pepper
1.5 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp garam masala
1 19oz can garbanzo beans/chick peas
1 cup chopped fresh cilantro
two chopped tomatoes
1.5+ tsp salt
1/2+ cup water

I like to run a knife through the chickpeas so that most are chopped in half before adding to the rest of the mixture.  Whole chickpeas can be dry when you bite into them, so this ensures that the whole thing stays moist.

Heat oil in large frying pan over medium heat and fry onions till soft. Add garlic, ginger, cinnamon, cumin, coriander, salt, cayenne and turmeric.  Stir and cook until well incorporated, add beans. Continue to cook and stir until heated through, adding water to desired consistency.  Stir in cilantro just before serving, reserving some for garnish.  Serve on rice (I cooked mine in some veggie chicken-flavoured broth).