Curried chickpeas in tomato-coconut sauce

1 T cooking or light olive oil
1 medium onion, chopped
4 cloves garlic, diced
1 t turmeric
1/2 t garam masala (optional)
1 can petite diced tomatoes (drained), or one large tomato, diced
1 can chickpeas (garbanzo beans)
1 can coconut milk
Salt and cayenne to taste

Saute the onion in the oil, then add the garlic. Saute briefly and add the tomato, cooking to taste. Stir in the turmeric.

Drain the chickpeas and add them and the coconut milk. Heat through. Season to taste with salt and cayenne.

Serve as a stew or over rice. You can also add a few spoonfuls of instant rice or couscous to thicken the dish and keep it a one-pot meal.