Chickpea Mushroom Curry

1 medium onion
1 teaspoon chili powder
One 1/4-inch piece of ginger root, peeled and minced
4 curry leaves (optional)
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1 1/2 T ground coriander
1 1/2 cups button mushrooms, halved
One 16-ounce can chickpeas, drained (also known as garbanzo beans)
1 cup peeled and chopped tomatoes
Salt to taste

Cook the onion, chili powder, ginger and curry leaves, stirring, in the oil over medium-high heat until the onion is translucent, about 5 minutes. Add the turmeric and coriander, and cook 2 minutes. Lower the heat, add the mushrooms and cook 5 minutes more. Stir in the chickpeas and tomatoes. Cover and cook over low heat until thickened, about 15 minutes. Add salt. Serve hot.