Slowly heat ghee in a non-stick saute pan.

Sweat onion slowly. Add curry powder and chili powder when onion is nearly caramelized. Cook for 1 more minute until spices are fragrant.

Add chickpeas and tomatoes. Toss to combine. Add more ghee or oil if necessary.

Add coconut milk. Season. Cook 1-2 minutes to heat chickpeas through.

Variations; Cilantro, scallions, cumin, celery, ginger, lime, basil, parsely, crushed pepper flakes, other curry powders or cooking pastes, cardamom, turmeric, vinegar, fenugreek, paprika, shallots, habanero, cayenne, eggplant, Sriracha, honey, peanut oil or butter, sumac, clove, allspice, nutmeg, mace, cinnamon,