Step 1

Preheat a large nonstick skillet over medium heat. While the pan is heating combine the curry powder, cumin, coriander, paprika, and ginger into a small bowl and whisk together.

Step 2

Once the pan is ready toss in the onions and garlic along with a couple of tablespoons of water. Cook until the onions are soft. Usually, just a couple of minutes.

Step 3

Sprinkle the dry spice mixture over the onions and garlic. Mix well until the spice mixture covers the onions and cook for one more minute. Add a little water if necessary to prevent sticking.

Step 4

Add the tomatoes, chickpeas, and milk to the pan and stir well until everything is combined. Bring to a simmer and cook for 2-3 minutes.

Step 5

Reduce heat to medium-low, add the maple syrup, and season to taste with salt and pepper. Simmer for 2-3 more minutes.

Step 6

Remove from heat and serve over brown rice or enjoy by itself as a soup.