Step 1

In a large skillet or pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for about 3-5 minutes, until translucent.

Step 2

To the skillet, add the jalapeno, garlic, and ginger. Sprinkle the spices on top (chili powder, turmeric, coriander and masala). Stir to combine and continue to cook for about 5 minutes while stirring constantly and scraping any browned bits from the bottom of the skillet.

Step 3

Next, pour in the diced tomatoes and coconut milk. Reduce to a simmer and cook for 10 minutes, until liquid has reduced by about 1/Add the chickpeas and cook until heated through. Serve warm with rice, yogurt and cilantro (optional) and enjoy!