Chana Masala

2tbs vegetable oil
1/2 onion, chopped
3 cloves garlic, minced
2tbs curry powder
1 small can tomato paste
1 cup chickpeas, cooked and drained (reserve 1/4c of the liquid)
1 can coconut milk
1/2tsp salt
1/4tsp ground black pepper
1tbs red pepper flakes
1tsp garam masala

Heat oil in a skillet over medium heat. Saute onions until they are translucent. Add garlic, curry powder and tomato paste. Stir and cook for 2 minutes. Lower heat if needed. Add the chickpeas, chickpea liquid, coconut milk, salt, pepper, red pepper flakes and garam masala. Simmer for 5 minutes, stirring occasionally. Taste and add more salt or pepper if needed. Simmer for another 3 minutes. Once the dish is hot and heated through, serve over rice.