Chickpeas curry

. 1 Can (425G) chickpeas
. 4 fresh large tomatoes (coarsely cut)
. 2 onions (coarsely cut)
. 1 teaspoon fresh ginger (chopped)
. 1 teaspoon fresh garlic (chopped)
. 2 green chilies (cut into ¼)
. 1 teaspoon Crushed dry red chili
. 2 tbsp yogurt
. Salt
. 2 tbsp vegetable oil
. 1½ tbsp garam massala powder
. ½ small bowl fresh coriander (chopped)

. Heat oil in a saucepan, add onions. Cook till it become transparent. Add ginger, garlic, tomatoes and green chilies
.Cook till tomatoes becomes soft. Remove from heat. Let to cool and blend in mixer to make a paste
. Mix 2 tbsp water with garam massala powder, and add in the same previous saucepan. Cook for 5 minutes and add the blended paste. Cook for 5 minutes
. Add 2 cups water in the mixture and add chickpeas
. Add salt and red crushed chili. Cover and let simmer for 10 minutes
. At last add 1 tbsp yogurt, stir and remove from heat
. Add fresh chopped coriander and the rest of the yogurt
. Serve hot