1) Cook 1 cup basmati or jasmine rice according to package directions. Cover and keep warm.
2) While rice is cooking, heat 1 tablespoon canola oil in a large skillet. Add 1 medium onion, chopped, and 2 minced garlic cloves. Season with coarse salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add 1-1/2 tablespoons curry powder and 1 teaspoon ground ginger. Cook, stirring constantly, about 1 minute.
3) Add a 28-oz. can tomato sauce (not pasta sauce), three 15-oz. cans chickpeas (rinsed and drained) and 1-1/2 cups water. Bring to a boil, reduce heat and simmer, stirring occasionally, until thickened, about 12 minutes. Remove from heat. Stir in 1 tablespoon fresh lime juice. Serve over rice and top with a little fat-free or low-fat plain yogurt, if desired. Serve with whole grain naan (Indian flatbread).
Recipe adapted from Everyday Food.