chickpea and tomato curry

1 T vege oil 1 lg onion finely chopped 4 cloves garlic - finely chopped 3 T finely minced ginger 2 T cumin seeds large pinch of chilli flakes 1/2 t gr cinnamon 1/2 t gr tumeric 2 x 420g cans chickpeas - drained 2 x 400g cans diced tomatoes 1/2 c coarsly chopped coriander s & p steamed rice and plain yog to serve heat vege oil over moderate heat in deep frying pan. add onion, garlic, ginger, cumin seeds, chilli flakes, cinnamon and tumeric - fry gently for 10 mins until onions soft and browned. add chick peas and tomoatoes, mix well, bring to boil, then simmer for 15 min until thick. Add the coriander just before serving. Season to taste, serve with steamed rice and dollop of yoghurt for each portion. Serves 4-6 makes heaps - flavour improves with keeping. Looks nice :-) I made it with one can chickpeas and one can lentils and served with pita bread instead of rice.