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 cup Silk soy yogurt
1/4 cup chopped cilantro

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

2. 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.

Modified from Vegetarian Times

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