Chickpea Tikka Masala

1 TBS vegetable oil
1/2 medium onion, diced
1 TBS garam masala
1 TBS tomato paste
2 tsp grated fresh ginger
1 serrano chile, minced
2 15-oz cans chickpeas, rinsed and drained
1 28-oz can crushed tomatoes
1/2 c low-fat Greek-style yogurt
1/4 c chopped cilantro

Heat oil in skillet over medium heat.  Add onion, and saute 5 minutes, or until softened.  Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired.  Saute 1 minute more.

Stir in chickpeas and tomatoes.  Bring to a boil, reduce heat to medium-low, and simmer 15 minutes.  Remove from heat, and stir in yogurt and cilantro.

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