For being so easy, this recipe is surprisingly good. It makes for a great lunch the next day too.
1 can (16 oz.) chickpeas, drained and rinsed
1 onion, diced
1 teaspoon ginger
Diced tomatoes (1 if fresh, or a can)
Curry powder or paste
2-3 Tbs. oil
Saute onions in oil 2-3 minutes. Add ginger, curry powder, and garlic (I didn't include quantities on curry and garlic, it really depends on how strong you like the flavors -- so experiment with different quantities). Add chickpeas, a bit of salt, and water (about a tablespoon). Cook and stir 1 minute. Add tomatoes, cook about 5 minutes, adding water as necessary.
Serve with rice, pita, or whatever you like with curry.