This warm and spicy Indian chickpea stew can be on the dinner table any night of the week. This stew is so simple and require little work for the cook. To "beef" up the soup, feel free to expand on the veggies by adding potatoes, spinach, or cauliflower. You can also change up the grains by making brown rice, couscous, or quinoa. Use this recipe as a base and expand from there. You are really going to love this dish.
While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.