I've adapted the version of the recipe Jaden Hair posted on her blog; she's the author of the great Asian food cookbook I've mentioned before. Jaden in turn adapted the recipe from a vegetarian/gluten-free cookbook by Dahlia Abraham-Klein--that looks like a great cookbook also.
INDIAN CHICKPEA DAL WITH COCONUT BROTH
1 cup dried basmati rice (brown rice would be nice also)
3 cloves garlic
1 medium onion
1 14-oz can diced tomatoes, drained (or 2 medium tomatoes, chopped)
1 15-oz can chick peas (garbanzo beans), drained
1 T. olive oil
1 T. garam masala
3/4 t. kosher salt
8 oz. coconut milk (I used "lite")
some chopped parsley (optional)
Put the rice on to cook. While the rice is cooking, prepare the curry.
Cut each clove of garlic into 2-3 pieces and mince in a food processor; leave the garlic in the processor. Cut the onion into 1-inch chunks and chop in the food processor. (Of course dicing by hand is fine also—this is just what I do.)
Heat the oil in a large sauté pan. Add the onions and garlic and sauté for 3-4 minutes, until onions are translucent and soft. Add in the garam masala and cook for 30 seconds.
Add to the pan the chopped tomatoes, drained chickpeas, salt, and coconut milk. Stir well, bring to a boil, then turn down to a simmer and cook, covered, for 10 minutes, until thick and creamy. Top with parsley and serve with bottled chutneys. Plain yogurt on the side would also be nice.