Chana Masala (Indian style curried chickpeas)

For 4-6 people
500 g of boiled chickpeas
500 g tomatoes
1 large onion (or 2 small)
2 cloves garlic
1 piece of fresh ginger (roughly the same amount of garlic)
3 teaspoons turmeric
1 teaspoon garam masala (Indian spice blend)
1 tsp ground coriander
1 teaspoon cumin
from .25 to 1 teaspoon red pepper (depending on how you want it spicy)
vegetable oil
salt

The Chana Masala is a traditional Indian preparation of Punjab, among India and Pakistan.

Peel the tomatoes and make a stew, then keep aside.
Clean the onion, garlic and ginger and chop into puree with a blender, then keep aside.
Pour a few tablespoons of oil in a large frying pan and let it heat up, then add the onion, garlic and ginger puree, various spices (turmeric, garam masala, coriander, cumin, chili).
Stir and simmer a few minutes over medium-sweet.
Add the diced tomatoes and cook for about 15 minutes.
Add the chickpeas, season with salt, stir, reduce the heat and leave on the heat for another 5 minutes.
Once cooked, garnish the dish with coriander and serve with Basmati rice or chapati bread.