Chickpea Stew

1 Tbsp. olive oil
1 finely chopped small yellow onion (or half a large one)
4 seeded tomatoes, diced
1 teasp. sugar
1 1/2 teasp. yellow curry powder
1 teasp. salt
1/4 teasp. turmeric
1/4 teasp. cayenne pepper
2 cans (15 oz) chickpeas, drained
1/2 teasp. garam masala
1/4 cup chopped cilantro
Heat olive oil in large pot or dutch oven over medium heat. Add onion, saute 5 minutes or until tender. Stir in tomato, sugar, curry, salt, turmeric, and cayenne. Cook until thick, 8-10 minutes (add little water if desired). Stir in chickpeas and garam masala, cook 5-10 minutes until heated through. Serve over basmati rice or grain of your choice. Sprinkle with cilantro