Chick Pea Curry

I was in the mood for something spicy and light for dinner, so I decided to tried to come up with a version of chickpea curry. The recipes I've looked up in the past have varied a considerable amount, so this is sort of an amalgamation of all the recipes (and heavily influenced by what I had on hand).

Ingredients:

• 1 can of chick peas
• 1/2 cup of green peas
• 1/2 cup diced yellow onion
• 1/4 cup of finely diced (or shredded) carrots
• 2 tablespoons of diced cilantro
• 1 clove of garlic, minced
• 1 tablespoon garam masala
• 1 tablespoon of red curry paste
• 1 tablespoon of red curry
• 1 tablespoon of yellow curry
• 1 tablespoon of coriander
• 1 teaspoon of cumin
• 1 teaspoon of ginger
• Salt and pepper to taste
  

I sauteed the onions, carrots, and garlic in a teaspoon of oil. Once the onions were translucent, I added the red curry paste, thoroughly mixing it in. To this I added the chickpeas; I didn't drain them, and added a little extra water so that the peas would be completely covered. I added the curry powder to the chickpeas and allowed the chickpeas to soften (about 5 minutes). I then added the rest of the spices, cilantro and green peas. When the liquid was cooked off, I salted and peppered to taste and served this with some garlic naan from Trader Joe's.